Easy Thai Fish Cakes

A fragrant, flavour-packed dish combining Thai-spiced fish cakes with quick stir-fried noodles. Perfect for a light dinner or weekend lunch.

Prep Time: Less than 30 mins
Cook Time: 10–30 mins
Serves: 2
Dietary: Egg-free | Nut-free | Pregnancy-friendly

Ingredients

For the fish cakes:

• 2 cod fillets, finely chopped

• Salt

• Freshly ground black pepper

• 2 tsp sesame oil

• 2 spring onions, finely chopped

• 2 tsp finely chopped flatleaf parsley

• 1 tbsp Thai green curry paste

• 1 free-range egg

For the noodles:

• 3 tbsp reduced-salt soy sauce

• 1 tbsp sesame oil

• 150g sliced green beans

• 100g beansprouts

• 300g fresh egg noodles

• 2 tbsp sriracha chilli sauce

Method

1. Mix cod, spring onions, parsley, curry paste, egg, salt and pepper in a bowl until well combined.

2. Heat sesame oil in a frying pan over medium-low heat. Add mixture in 2 spoonfuls, shaping into patties. Cook 5 mins, flip, then cook another 5 mins until golden brown.

3. While fish cakes cook, heat sesame oil in a wok over high heat. Add green beans and stir-fry 2 mins. Add beansprouts, cook 1 min more.

4. Add noodles and toss gently to heat through, about 2 mins. Stir in soy sauce, sriracha, and 1 tbsp cold water. Cook 1 min until glossy and hot.

5. Serve noodles in bowls topped with fish cakes. Garnish with fresh herbs or lime if desired.

Perfect With: Crusty bread and a glass of chilled white wine.

(This recipe is adapted from BBC Good Food.)