Thai Cod, Prawn & Sweetcorn Patties

These fishcakes with a Thai flavour are light and fresh but the spice is perfect to warm you on a winter night. I served them with a cucumber and broccoli salad with a rice wine and sesame oil dressing and made my own dipping sauce inspired by an Yotam Ottolenghi salad recipe. This makes 8 or 9 patties for a main or side dish.



  • 150g cod fillet, well dried and diced
  • 150g raw prawns, well dried
  • 100g sweetcorn, tinned drained or frozen but defrosted
  • 1 medium egg
  • 1 tbsp fish sauce
  • 1 red chilli, deseeded and roughly diced
  • Handful fresh coriander
  • 2 gloves garlic, peeled
  • 3cm fresh ginger, peeled and diced
  • 1 lime, zest and juice
  • 4 spring onions
  • Sunflower oil (to fry)

What to do 

  1. Put all of the ingredients (except the oil and sesame seeds) in to a food processor.
  2. Pulse the machine to chop and mix the ingredients but don’t over do it making sure there is still some texture.
  3. Heat some oil in a frying pan and spoon the mixture in to 4 dollops at a time.
  4. Fry each patty for 5 minutes on each side, turning once.
  5. Drain on kitchen paper and keep warm until they are all cooked.
  6. Serve with a fresh salad and some sweet chilli dipping sauce.


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