Thai fishcakes coated in sesame topped with mascarpone on pomegranate relish

An easy and delicious recipe.

  • 500g grilled white fish
  • 40g green or red thai paste
  • 6 eggs
  • 200g mixed sesame seeds
  • 200g baked potato mashed sweet potato
  • 2 tsp ground black pepper
  • 5 tbs fish sauce
  • 3 tsp fresh chopped ginger
  • 2 limes juiced and zested
  • 100ml mango chutney
  • 100g crushed garlic
  • 2 lemons to garnish
  • 1 bunch of chopped coriander
  • 5 tbs pomegranate relish


  • Flake the grilled fish and season with the thai paste ginger garlic.
  • Add the chopped coriander fish sauce pepper and mash potato with the sweet chilli lemon juice, lemon zest.
  • Weigh each fish cake into 30g size balls dust in the flour then coat in egg wash then into the sesame seeds.
  • Shape into fish cakes set in a fridge to rest and firm up.
  • Once the fishcakes have cooled and hardened, place in a deep fryer in hot oil and fry till crispy.
  • Serve on the pomegranate relish and top with mascarpone.

Share this article

Share on facebook
Share on linkedin
Share on whatsapp
Share on email

Related Articles