Thai Spiced Fishcakes

- Recipe by Gearoid Lynch -

With fish cakes, it is a great way to use up leftovers, by adding the Thai dimension it makes it a little more interesting, it is wide open as to what fish you can use or is plentiful at the time.


Serves four

(two 50g crab cakes per person)

500g floury potatoes, peeled

1lt fish stock

200g salmon fillets, skin removed, diced

200g cod fillets, skin removed, diced (any white fish)

2tbsp olive oil

Four spring onions, finely chopped

2tbsp Thai red curry paste

200ml coconut milk

1 bunch coriander, finely chopped

Two limes, zest and juiced

200g gluten-free plain white flour

Three eggs, beaten

One egg yolk, beaten

400g gluten-free bread crumbs

Salt and white pepper

Vegetable oil for frying


To prepare the fishcake bring a large pan of salted water to the boil. Peel the potatoes and chop them into even sized pieces. Add the potatoes to the water and bring it back to the boil.

Cook for 10 minutes until the potatoes are tender and cooked through. When the potatoes are done, drain them, mash and leave to cool.

In a separate pot, bring the fish stock to the boil and gently poach the diced pieces of salmon for four to five minutes.

Remove the salmon and set aside, then add the diced pieces of cod to the stock for three to four minutes. Remove from the stock and leave to drain and cool.

Meanwhile, heat the vegetable oil in a frying pan and cook the chopped spring onions for two minutes.

Add the red curry paste and coconut milk and leave to simmer for an additional three minutes.

When the potatoes are cool put them into a large bowl and flake the fish into it. Add the coconut milk mixture, the finely chopped coriander, the zest and juice of the limes, salt and pepper. Mix all together but be careful not to overwork the mix.

Dust your work surface with gluten-free flour. Divide the fish cake mixture into eight cakes about 1cm thick, dusting with flour as you do.

Dip the fish cakes into a shallow bowl of the beaten egg and then into the gluten-free bread crumb to coat each of the fish cakes evenly.

Place the fish cakes onto a tray and cover, rest for 30 minutes in the fridge.

To cook the fishcakes, heat a thin layer of vegetable oil in a hot frying pan.

Add the fishcakes and fry for three minutes on each side or until golden brown.

Then transfer on to a baking sheet and place in a preheated oven 1700C /3250F /gas mark #3 for a further five minutes until the fish cakes are heated all the way through. Serves two fish cakes per person.

Place on a warmed plate and serve with a wedge of lemon and seasonal salad.


Gearoid Lynch is the proprietor of the award-winning Olde Post Inn in Cloverhill and regarded as one of the best ‘gluten free’ chefs in the country. He is also head chef at the newly opened Duck Inn in the Imperial, Cavan Town.


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