Lemongrass Thai Fishcakes with Summer Salad & Wasabi Mayo

These tasty Thai fishcakes taste a lot more complicated to make than they are. Ideal for a dinner party starter or stacked as a main!
For 3 - Cals 737 | Protein 61.1g | Carbs 58.4g | Fat 27.4g
Each - Cals 246 | Protein 20g | Carbs 19g | Fat 9g

With the heatwave still in full swing we’re loving these delicious fishcakes, bursting with flavour but still light enough to enjoy in the heat!

If you can make it to your local fishmonger or fish counter you can really experiment with fish combinations, as this was a last minute craving I just grabbed Tesco’s Fish Pie Mix. The fresher the fish the better, sometimes frozen makes these a bit too wet to form into balls. If that happens you can save them by adding bread crumbs, more potato or popping the mix in a pan, putting it in the oven & calling it a fish pie!

These take about 4-6 minutes on each side on a medium heat until they’re cooked through, I like to use a cooking thermometer (this is a newer model but very similar to the one I’m using) to check the internal temp so I know for sure when it’s perfectly cooked.

If you want to make this an under 500 cal meal, two fishcakes with salad & dip comes in at 491 cals & 40.7g of protein, you can either scale the recipe down or pop the leftover fishcakes in the fridge/freezer then reheat them when you’re ready!

Thai Fish Cakes

Lemongrass Thai Fishcakes with Summer Salad & Wasabi Mayo

These tasty Thai fishcakes taste a lot more complicated to make than they are. Ideal for a dinner party starter or stacked as a main!
Cals 737 | Protein 61.1g | Carbs 58.4g | Fat 27.4g
Servings 6 fishcakes
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes



  • 1 tbsp groundnut oil* (olive oil is fine if you don't have this)
  • 340 grams mixed fish
  • 50 grams frozen peas
  • 175 grams potato*
  • 1 bell pepper
  • 1 chilli pepper
  • 1 spring onion
  • 1 tbsp lemongrass paste
  • 1 tbsp lemon juice
  • 1 tsp garlic powder

For Coating & Frying

  • 2 eggs
  • 25 grams panko bread crumbs (this makes it extra crispy, but you can sub for regular bread crumbs)
  • 0.5 tbsp cooking oil


  • 1 romaine lettuce
  • 100 grams strawberries
  • 2 tbsp Honey Mustard Salad Dressing*
  • 1/3 of a cucumber

For the dip

  • 300 grams low fat yoghurt, quark or blended cottage cheese
  • 1 tsp wasabi powder or paste (add slowly & taste regularly!)
  • 2 tsps garlic powder
  • salt & pepper to taste


Making the Fishcakes

  • Dice your potatoes, put them in a pan with water & bring this to the boil. Turn it down to a simmer (with a lid if you have one – it'll save gas!) until the potatoes are cooked (you should be able to easily slide a fork through them).
  • Finely chop up all of your fish (I've seen people do this in the food processor with great success but I prefer my fish a bit chunkier)
  • Heat a pan on medium/high
  • Dice your veg into small-ish pieces
  • Drain the potatoes & mash. Add the potatoes, fish, groundnut oil, veggies, lemongrass, lemon juice, garlic, salt & pepper to a bowl, mix throughly.

Cooking the Fishcakes

  • You'll want to divide the recipe roughly into sixths, you can weigh these if you like to be perfect, or just divide the mixture roughly in half in the big bowl, then divide each half into three.
  • Beat the eggs in a bowl & put the panko breadcrumbs onto a plate.
  • Scoop up a sixth of your fishcake mix, roll into a ball & flatten slightly. Dip this into your egg mix, then into the panko breadcrumbs, then back into the egg & into the panko a second time, this will make them extra crispy.
  • Unless you've got a huge pan, you'll likely need to do this in two batches. Add a quarter tbsp of oil into the pan, give it a couple of minutes to heat up then add your first three fishcakes to the pan.
  • Cook for 4-6 minutes on each side on medium high, or until cooked through. Place the cooked fishcakes on a wire rack in a warm oven while you cook the other half.

Making the Salad

  • While the potatoes are boiling or the fishcakes cooking, get started on your salad.
  • Roughly chop some romaine lettuce & slice a cucumber. Split this between your plates & drizzle with honey mustard dressing, then top with strawberries.

For the dip

  • Split the yoghurt or whichever base you've chosen between two bowls.
  • To one bowl slowly add the wasabi & salt, stirring & tasting regularly to get it to the strength you like. In the other bowl, do the same with the garlic & salt. Split both dips between the two plates.
  • Once your fishcakes have finished cooking, add to the plates with salad & dips. Enjoy!


1 tbsp of oil = 14g if you prefer to weigh for accuracy  
Find the closest size potato you can, 160-190 is fine you don’t have to cut tiny bits of ‘spuds to be perfect! 
I absolutely love white chocolate Kvarg as a base for the dip, the sweetness pairs fantastically with this dish. 0% fat Fage or low fat blended cottage cheese also work so well.
Calories: 737kcal
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Thai
Keyword: fish, light, Summer

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @fit.foodiefuel on Instagram and hashtag it #fitfoodiefuel.

Share the love

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Copyright © 2022 LEMON & LIMES.
Made with by Loft.Ocean. All rights reserved.