Thai Fish Cakes with Broccoli and Brown Rice

Prep Time
Cook Time 30
Ingredients 14
Difficulty Medium
Servings 4

These delicious fishcakes are a great source of protein that come with a full serve of vegetables.


  • 200g brown rice
  • 2 cups water
  • 1kg white fish fillet, uncooked
  • 2 egg beaten
  • 6 tbs cornflour
  • 2 tbs salt reduced fish sauce
  • 6 tsp red Thai curry paste
  • 1 cup fresh coriander
  • 2cm fresh ginger, finely grated
  • 2 tsp red chilli chopped
  • 4 spring onion chopped
  • 2 tbs peanut oil
  • 1 kg mixed green beans and broccoli
  • 8 lemon wedges



  1. Cook rice in a covered pan for 15-20 minutes until soft.
  2. Process the fish fillets in a food processor to form a mince.
  3. Add the egg, cornflour, fish sauce, curry paste, chilli and coriander, and process until combined.
  4. Transfer the mixture to a bowl and add the beans and spring onions. Mix well.
  5. Form mixture into large patties using a spoon or wet hands.
  6. Heat the oil in a large frying pan.
  7. Fry patties and turn when golden brown. Remove when cooked and drain.


Nutritional Information

Nutrient Per Serve
Energy (kJ) 1178
Protein (g) 23
Total fat (g) 4.5
Saturated fat (g) 1.5
Carbohydrate (g) 33
Sugars (g) 2
Dietary fibre (g) 6
Sodium (mg) 312


Recipe has been revised with the permission of the author Harriet Walker, Accredited Sports Dietitian see: and was sighted on Sports Dietitians Australia (SDA) website

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