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Crispy Fish Cakes with Sweet Chili Sauce


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  • Author: Paula
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

Crispy Fish Cakes with Sweet Chili Sauce are a delicious combination of flaky white fish, creamy mashed potatoes, and fragrant herbs, all fried to a perfect golden brown. Paired with a tangy, sweet chili sauce, this dish is a perfect balance of crunchy textures and fresh flavors.


Ingredients

400g white fish fillets (such as cod, haddock, or pollock), skin removed and chopped

2 medium potatoes, peeled and chopped

1 small onion, finely chopped

2 cloves garlic, minced

1 egg, beaten

2 tablespoons fresh parsley, chopped

1 tablespoon lemon juice

1 teaspoon fish sauce (optional)

1/2 teaspoon ground white pepper

1/2 teaspoon smoked paprika

Salt to taste

1/2 cup breadcrumbs (plus extra for coating)

Vegetable oil for frying

1/3 cup sweet chili sauce (store-bought or homemade)

1 teaspoon lime juice

Fresh coriander (cilantro) leaves for garnish


Instructions

  1. Boil the Potatoes: Boil the chopped potatoes in salted water until tender, about 10-12 minutes. Drain well and mash until smooth. Set aside to cool.
  2. Process the Fish: In a food processor, pulse the fish fillets until finely chopped but not pureed. Alternatively, you can chop the fish finely by hand.
  3. Combine the Ingredients: In a large bowl, combine the mashed potatoes, chopped fish, onion, garlic, parsley, lemon juice, fish sauce (if using), white pepper, smoked paprika, and salt. Mix well.
  4. Add the Egg and Breadcrumbs: Add the beaten egg and 1/2 cup breadcrumbs to the mixture. Stir to combine, forming a soft but moldable mixture. If the mixture is too wet, add more breadcrumbs, a tablespoon at a time.
  5. Shape the Fish Cakes: Wet your hands slightly and shape the mixture into small patties, about 8-10 pieces. Coat each patty lightly with extra breadcrumbs.
  6. Fry the Fish Cakes: Heat vegetable oil in a large skillet over medium heat. Fry the fish cakes in batches for 3-4 minutes per side, or until golden brown and cooked through. Drain on paper towels.
  7. Make the Sauce: In a small bowl, mix the sweet chili sauce with lime juice.
  8. Serve the Fish Cakes: Arrange the crispy fish cakes on a platter. Serve hot with the sweet chili sauce and garnish with fresh coriander.

Notes

For extra heat, add cayenne pepper or chili flakes to the fish cake mixture.

For a vegetarian option, replace the fish with finely chopped vegetables like mushrooms, zucchini, or sweet potatoes.

For a classic twist, serve the fish cakes with tartar sauce instead of sweet chili sauce.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Seafood

Nutrition

  • Serving Size: 1 serving
  • Calories: 220
  • Sugar: 7g
  • Sodium: 380mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 12g
  • Cholesterol: 60mg