Thai Fishcakes with Sweet Chili Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

These are a complete change from your normal fishcake. For a start, there is no potato bulking them out, so what you get are the flavors from all the individual ingredients. This makes them rather special.


  • 1 lb 2 oz/500 g raw crab, lobster, or shrimp


Coarsely purée the seafood and fish in a food processor, then mix the processed fish with all the other ingredients except the flour and vegetable oil.

Form the mixture into small, bite-size cakes and dust them in the flour.

Heat the oil in a large pan and deep-fry the fishcakes until golden.

Serve with Sweet Chili Sauce and