Pan-Fried Thai Curry Fish Cakes with Cucumber Relish

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 35 minutes, layers red curry paste, kaffir lime leaves, 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

400 g, finely chopped white fish fillets (e.g. cod or tilapia)
2 tbsp red curry paste
3 finely shredded kaffir lime leaves
50 g, finely chopped green beans
1 tbsp fish sauce
1 large egg
1 tsp sugar
4 tbsp vegetable oil
1 small, thinly sliced cucumber
2 tbsp white vinegar
1 tbsp sugar (for relish)
1 small, finely sliced red chili
2 tbsp chopped fresh cilantro

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Instructions

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.
Step 2: Form the mixture into 12 small patties, about 2 inches in diameter. Chill in the fridge for 15 minutes to firm up.
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.
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.
Step 5: Drain on paper towels and serve hot with the tangy cucumber relish on the side.