NZ Woman's Weekly

Thai fish cake sliders recipe

Thai fish cake sliders recipe
  • Meal Type

  • Servings

  • Courses


Makes about 12

Sliders are really just mini burgers, but they make a perfect bite or two for parties and gatherings or little mouths. This Asian-inspired fish pattie is just delicious served with the crunchy sweet chilli slaw. The patties can be made in advance and warmed in a hot oven for a few minutes just before serving.

  • 250g white fish
  • 100g surimi or prawn meat
  • 1 egg
  • 1 tbsp Thai green curry paste
  • 1 spring onion, finely diced
  • 1 tbsp fresh coriander, chopped
  • 1 tsp crushed garlic
  • 1 tsp ginger, finely chopped
  • ½ tsp sea salt
  • ¼ red cabbage, finely sliced
  • 1 carrot, peeled and grated
  • ½ capsicum, thinly sliced
  • 1 tsp sliced pink ginger
  • 1 tbsp sesame oil
  • 2 tbsp sweet chilli sauce
  • Oil for frying
  • ¼ cup plain flour for dusting
  • 12 sliders
  1. In a food processor, combine the fish and surimi, then pulse until finely chopped. Add the egg, curry paste, spring onion, coriander, garlic, ginger and salt, blending to mix well. Chill until required.
  2. For the coleslaw, combine the finely sliced cabbage, carrot, capsicum, ginger and toss with the oil and sweet chilli.
  3. Heat a little oil in a non-stick frying pan. Shape the fish mixture into small patties using the flour for dusting. Cook the patties for 2-3 minutes each side until golden, puffed and thoroughly cooked. Cut the sliders in half and layer with the coleslaw and a fish pattie. Sandwich with the top bun and skewer to hold in place.

Take a look at these pork sliders and apple coleslaw here.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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