Pan-Fried Thai Curry Fish Cakes with Cucumber Relish

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden pan-fried fish cakes infused with fragrant red curry paste and kaffir lime leaves, served with a tangy cucumber relish for contrast. This thai-inspired seafood ready in about 35 minutes layers red curry paste, finely shredded kaffir lime leaves, finely chopped green beans into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Thai cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 400 g finely chopped white fish fillets with 2 tbsp red curry paste, 3 finely shredded kaffir lime leaves, 50 g finely chopped green beans, 1 tbsp fish sauce, 1 tsp sugar, and 1 large beaten egg. Mix well until sticky and uniform.
  2. Step 2: Form the mixture into 12 small patties, about 2 inches in diameter. Chill in the fridge for 15 minutes to firm up.
  3. Step 3: While chilling, prepare the relish by mixing 1 small thinly sliced cucumber with 2 tbsp white vinegar, 1 tbsp sugar, 1 small finely sliced red chili, and 2 tbsp chopped fresh cilantro. Set aside to marinate.
  4. Step 4: Heat 4 tbsp vegetable oil in a large non-stick skillet over medium heat until shimmering. Fry the fish cakes in batches for 3-4 minutes per side until golden brown and cooked through.
  5. Step 5: Drain on paper towels and serve hot with the tangy cucumber relish on the side.

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Frequently asked questions

How long does Pan-Fried Thai Curry Fish Cakes with Cucumber Relish take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pan-Fried Thai Curry Fish Cakes with Cucumber Relish?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pan-Fried Thai Curry Fish Cakes with Cucumber Relish?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Thai Curry Fish Cakes with Cucumber Relish for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Thai Curry Fish Cakes with Cucumber Relish?

Thai seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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