Everyday Meals

Thai Fish Cakes


These fragrant fish cakes are now even easier to make using Edgell Instant Mash - no more peeling, boiling and mashing potatoes.

Prep time:10 mins

Cook time:5 mins

Makes: 8


  • 1 cup (100g) Edgell Instant Mash
  • 1½ cups boiling water
  • 185g can John West Tuna in Springwater, well drained, squeezing out excess liquid
  • 2 teaspoons sweet chilli sauce
  • 125g can Edgell Super Sweet Corn, well drained
  • ¼ cup plain flour
  • 1 egg, beaten
  • ½ cup dry breadcrumbs
  • Oil for frying or barbecuing
  • Extra sweet chilli sauce for serving


Step 1

In a medium bowl combine Edgell Instant Mash and boiling water, stir until smooth.

Step 2

Stir in drained John West Tuna, sweet chilli sauce, Edgell Super Sweet Corn and season with salt and pepper, refrigerate until firm.

Step 3

Divide the mixture into 8 and form into cakes. Lightly coat fish cakes in plain flour, egg and breadcrumbs. Refrigerate for at least one hour or until required.

Step 4

Shallow fry in hot oil or cook on a barbecue until golden brown. Serve with sweet chilli sauce.

Tasty Tip!

Canned salmon also works well with this recipe. For a lighter version, place fish cakes onto a baking paper lined oven tray and spray lightly with oil. Bake in preheated oven at 200°C for 15 minutes.

Thai Fish Cakes
Average user rating:
  • 5

Featured in this recipe

  • Instant Mash 100g

    Instant Mash 100g

  • Super Sweet Corn Kernels 125g

    Super Sweet Corn Kernels 125g

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