Courtesy of

Mini Thai Fish Cakes

Contributed by: News Canada

Finger Food with Chilli and Ginger Dipping Sauce.


  • 300g boneless fish fillets
  • 2 tablespoons red or green Curry Paste
  • 1 teaspoon fish sauce
  • 2 green shallots, finely chopped
  • Salt and pepper to taste
  • 2 tablespoons Olive Lea Spread

Dipping Sauce

  • 1/4 cup sweet chilli & ginger stir-fry sauce
  • 1 tablespoon natural yoghurt


Mince, shred or finely chop fish fillets and mix with curry paste, fish sauce, shallots, salt and pepper.

Shape mixture into small patties approx. 5 cm in diameter, using a tablespoon of mix for each pattie.

Heat Olive Lea Spread in a large frying pan and shallow fry patties approx. 2 minutes each side until cooked and golden brown. Serve with Dipping Sauce.

Dipping Sauce:

Mix ingredients together.

Serving Size: Makes Approx. 15 Fish Cakes

Find this page online at: