Indulge in lip-smacking Thai Fish Cakes and Beef Curry Puffs. They're so easy to make and are perfect as finger foods for parties and get-togethers.
18 Fish Cakes and 18 Curry Puffs
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  • 500 g skinless firm fish fillet, chop (try greasy grouper or snapper)
  • ½ cup chopped coriander
  • 2 tbsps corn flour
  • 1 egg
  • 1 tbsp fish sauce
  • 1 tbsp sweet chilli sauce
  • 1 chilli padi, chop
  • 2 stalks spring onions, slice finely (use the lower white portion only)
  • 4 tbsps oil, for shallow frying
  • Lime wedges, to serve


  • 250 g minced beef
  • 1 cooked potato, mashed 1 stalk spring onion, slice finely
  • 1 tbsp red curry paste
  • 2 tsps fish sauce
  • 2 sheets frozen puff pastry, thaw
  • 4 tbsps oil, for shallow frying
  • Sweet chilli sauce, to serve

THAI FISH CAKES: In a food processor, combine all fish cakes ingredients except spring onion and oil. Pulse to combine.


Transfer mixture to a bowl. Add spring onions. Mix and shape quarter-cup amounts into patties.


Heat oil in a large frying pan over medium fire. Cook patties in 2 batches for 2 to 3 mins each side until golden. Drain on paper towels. Serve with lime wedges.


BEEF CURRY PUFFS: In a bowl, combine beef, potato, spring onion, curry paste and fish sauce. Mix well.


Using a 7-cm pastry cutter, cut nine circles from each puff pastry sheet. Place a heaped teaspoon of beef mixture in centre of each. Fold in half to make semi-circles, pressing edges together to seal.


Heat oil in a frying pan over high fire. When smoking hot, fry pastries in two batches for 2 to 3 mins each side until golden. Drain on paper towels. Serve warm with sweet chilli sauce.

Photo: Bauer/Rob Shaw

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