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Thai Inspired Fishcakes

with Sweet Chili Drizzle and Coleslaw
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
628 kcal
Protein
: 
25.5g protein
Total
: 
50 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Wheat
  • Cereals containing gluten
  • Egg
  • Mustard
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

2 unit(s)

Garlic Clove

1 pack(s)

Fish Pie Mix

(Contains: Fish)

50 grams

Red Thai Style Paste

1 sachet(s)

Thai Style Spice Mix

50 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

120 grams

Coleslaw Mix

32 grams

Mayonnaise

(Contains: Egg, Mustard)

48 grams

Sweet Chilli Sauce

Not included in your delivery

¼ tsp

Salt

1 tbsp

Olive Oil

10 grams

Butter

Energy (kJ)2630 kJ
Energy (kcal)628 kcal
Fat18.7 g
of which saturates4.4 g
Carbohydrate85.3 g
of which sugars18.2 g
Dietary Fibre9.5 g
Protein25.5 g
Salt3.3 g
Potassium996.8 mg
Calcium15.8 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Chopping Board
•Kettle
•Knife
•Large Saucepan
•Garlic Press
•Medium Bowl
•Large Frying Pan
•Baking Tray

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 9.  Boil a full kettle.

Chop the potatoes into 2cm chunks (peel first if you prefer). Peel the garlic (but leave the cloves whole).

Pour the boiling water into a large saucepan on high heat with 0.5 tsp salt. Add the potatoes and garlic to the water and cook until just tender, 12-14
mins.

2

About 5 mins before the potatoes are ready, drain the fish pie mix and and add the fish to the pan. IMPORTANT: Wash your hands and equipment after handling raw fish.

Simmer until the fish is cooked through, 5-6 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Once the potato and fish are cooked, drain and allow to steam uncovered for 2 mins.

 

3

Return to the pan, off the heat. Mash together, ensuring the mixture isn't too smooth so that some small chunks of potato remain.

Stir in the red Thai style paste, Thai style spice mix, breadcrumbs and salt (see pantry for amount). Season with pepper and mix together.

4

Allow the mixture to cool slightly, then shape into 2cm thick patties, 3 per person. Transfer the fish cakes to a large, lightly oiled baking tray.

Drizzle over some oil then bake on the top shelf of your oven until golden, 24-26 mins. Gently turn halfway.

5

About 5 mins before you serve, trim the baby gem, halve lengthways, then thinly slice.

In a medium bowl, add the coleslaw, mayonnaise, baby gem and mix together. Season with salt and pepper.

6

Share the fish cakes between your plates. Drizzle over the sweet chilli sauce.

Serve the coleslaw alongside.

Enjoy!

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