Fragrant Thai-spiced fish cakes at 221 calories for two. Red curry paste and dill in a crisp, dry-fried patty with a cooling sauce.
These Thai Fish Cakes bring together mashed potato, flaked white fish, spring onions, and Thai red curry paste in a patty that is crisp outside and tender within. A quick dill and turmeric sauce on the side adds a cooling, tangy contrast to the warm spice of the curry paste. At 221 calories for two cakes and 4 WW Classic Points per serving, this makes a satisfying starter or a light main with a simple side salad.
Recipe Info
Serves: 4 (2 fish cakes per serving) | Prep Time: 30 minutes | Cook Time: 10 minutes | Calories per serving: ~221
Nutrition per Serving (Estimated)
Protein: 20g | Fat: 5g | Carbohydrates: 25g | Fiber: 2g
WW Classic Points: Approximately 4 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 450g / 1 lb boiling potatoes, peeled
- 450g / 1 lb white fish, skinned and boned
- 4 spring onions, finely chopped
- 3 teaspoons Thai red curry paste
- 1 tablespoon fresh dill, chopped
- 50g / 2oz fresh breadcrumbs
- Olive oil spray
- Salt and freshly ground black pepper, to taste
For the dill sauce:
- 4 tablespoons virtually fat-free fromage frais
- 1/2 teaspoon ground turmeric
- 1 tablespoon fresh dill, chopped
- 2 teaspoons lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the potatoes. Chop the potatoes into small pieces, place in a saucepan, and cover with boiling water. Cook until tender, then drain well and mash until smooth. Transfer to a large mixing bowl.
- Cook the fish. While the potatoes cook, steam the fish above the potatoes or poach it in a little milk for 10 minutes, until just cooked through.
- Combine the filling. Allow the fish to cool slightly, then flake it into the mashed potato. Add the spring onions and Thai red curry paste, mix well, and season with salt and black pepper.
- Shape the cakes. Divide the mixture into 8 equal portions. Combine the dill and breadcrumbs in a shallow dish. Roll each fish cake in the dill and breadcrumb mixture, shaping with a palette knife or your hands.
- Cook the fish cakes. Lightly spray a non-stick frying pan with olive oil spray. Add the fish cakes and dry-fry over medium heat for 6 minutes per side, until golden and heated through.
- Make the sauce. While the fish cakes cook, combine all the dill sauce ingredients in a small bowl and mix well.
- Serve. Serve the fish cakes hot with the dill sauce alongside.
Serving Suggestions
- Serve with a simple cucumber and red onion salad dressed with rice vinegar
- Pair with steamed jasmine rice for a more substantial meal
- Offer with lime wedges for an extra pop of brightness
- A side of stir-fried greens rounds out the plate nicely
- Serve as an appetizer with the dill sauce as a shared dipping option
Tips and Variations
- Any firm white fish works well here, including cod, haddock, or pollock.
- Adjust the amount of red curry paste to taste. Three teaspoons gives a noticeable warmth; reduce slightly for a milder result.
- The fish cakes hold together best when the mashed potato is smooth and not overly wet. Drain the potatoes thoroughly before mashing.
- These fish cakes freeze well uncooked. Freeze on a tray until solid, then transfer to a bag for up to 2 months.
- Dry-frying in a non-stick pan with just a spray of oil keeps the calorie count low while still achieving a golden, crisp exterior.
Why This Recipe Works
Combining mashed potato with flaked fish is a technique that stretches the fish further while giving the cakes a tender, cohesive texture that holds together well during cooking. Thai red curry paste distributes warm, complex spice evenly throughout the mixture without requiring a long list of individual spices. Dry-frying in a well-heated non-stick pan achieves a crisp, golden exterior with only a light spray of oil, keeping the calorie count remarkably reasonable for a dish that eats like a genuine treat.
Storage and Reheating
Store cooled fish cakes in an airtight container in the refrigerator for up to 2 days. Reheat in a 180C oven for 10 minutes or in a non-stick pan over medium heat until warmed through. The dill sauce keeps separately in the refrigerator for up to 2 days.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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