Fish Cakes with a Thai Cucumber Salad

Prep Time:
10 minutes
Cook Time:
15 minutes

Testing Meal Description


1 Box of Fish Cakes in a Crispy Crumb
  • 2 continental cucumbers
  • 1 tablespoon palm sugar
  • ¼ cup rice vinegar
  • 2 shallots - finely diced
  • 2 tablespoons fresh coriander - chopped
  • 1 tablespoon fresh mint leaves - sliced finely
  • 2 tablespoons unsalted roasted peanuts - chopped
  • Lemon wedges
Pacific West Fish Cakes in a Crispy Crumb 400g
Fish Cakes in a Crispy Crumb


Preheat oven to 220ºC (or 190ºC fan forced).

Place Fish Cakes on a preheated baking rack and bake for 14-16 minutes or until golden brown, turning over halfway through cooking. Once cooked, set aside.

To make the salad, cut the cucumber in to thin slices.

In a bowl, mix together the sugar, rice vinegar, chilli, shallot, coriander and mint. Add the cucumber, and lightly toss.

To serve, place three fish cakes on a plate with the cucumber salad on the side. Top with chopped roasted peanuts, and garnish with a lemon wedge.