Speedy Thau fish cakes free recipe

  • thai fishcakes 
    • 12 fine green beans
    • 250g fresh or canned crabmeat, drained
    • 2 tbsp good mayonnaise
    • 2 tbsp freshly chopped coriander
    • 2 tsp Thai red curry paste 
    • 4 tbsp fresh white breadcrumbs
    • 2 tbsp groundnut oil
    • Thai chilli dipping sauce


Prep time: 10 mins,  Cook 5 mins Serves: 4

1.  Bring a small pan of water to the boil and drop in the beans. Cook for 1 minute, then drain well and cool quickly under cold running water. Chop finely. 

2. Put the beans in a bowl, add the crabmeat (if using canned, drain well first), the mayonnaise, coriander and curry paste. 

3. Stir in half of the breadcrumbs. Take a spoonful of the mixture and shape into rounds a little bigger than an apricot. Roll each in the remaining breadcrumbs, patting them all into a round neat shape. Freeze for 10 minutes if you have time. 

4. Heat the groundnut oil in a pan and fry the cakes gently for 1-2 minutes until golden brown on both sides. Serve immediately with a bowlful of Thai dipping sauce. 

Ideal Home Show Shop tip: For a canapé, use a teaspoon to scoop up the mixture and make them bite-sized. Serve in an individual Little Gem leaves topped with a spoonful of Thai dipping sauce and a coriander leaf to garnish.

Find this great recipe and more in our Ideal Home Show Cookbook.



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