Almost a Thai fish cake

Preparation info
  • Makes


    • Difficulty


Appears in
Prue: My All-time Favourite Recipes

By Prue Leith

Published 2018

  • About

Little Thai fish cakes – as sold on the streets of Bangkok – are almost always delicious, usually made with no potato and a lot of chilli, but here I have combined the South East Asian flavours of lemongrass, coriander and chilli with English potatoes.


  • 300 g floury potatoes, peeled
  • 1 medium egg, beaten
  • 3 tbsp


  1. Bring a large saucepan of salted water to the boil, add the potatoes and simmer until tender, about 20 minutes. Drain well, and while still boiling-hot, crush (rather than mash) the potatoes and allow the steam to escape – the drier the mash, the firmer your fish cakes will be. Leave the mash to cool before stirring in the egg, coriander and green chilli. Generously s