NZ Woman's Weekly

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

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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