Thai Fish Cakes

Prep Time 5 minutes
Cook Time 45 minutes
Course Appetizer
Servings 4


  • 250 g firm white fish fillets hake, haddock or cod
  • ¼ t cup corn flour
  • 2 tbsp fish sauce
  • 1 tbsp salt
  • 1 tbsp ground pepper
  • 2 tbsp sweet chill sauce
  • 1 egg lightly whisked
  • ½ cup breadcrumbs
  • 5 tbsp vegetable oil


  • Place the fish into the bowl of a food processor and process until smooth. Add the salt, pepper, corn flour, fish sauce, sweet chilli sauce and egg, process until well combined.
  • Add bread crumbs to mixture (add more if the mixture is too wet).
  • Scoop up a small amount of the mixture in your hand, about the size of a golf ball and press it into a round cake and set it down on a clean plate.
  • Repeat the process until you have formed all of your fish cakes, 8 fish cakes can be made from this recipe Refrigerate for 10 minutes to firm up.
  • Coat the Russell Hobbs Air Fryer Oven basket with cooking spray and place fish cakes into it.
  • Bake the fish cakes using the “Turbo Convection” function for 10 minutes at 200 degrees.
  • Serve 2 per person, while still hot or once cooled down.
  • * Chef’s tip: It helps to rinse your hands every so often with cool water to prevent the mixture from sticking.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating