Recipe detail

Fish Thai fish cakes

25.3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: Middle-East

Program steps

  • Preheating:
  • 230 °C

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Hot air
0 %
time icon Termination by time
time icon 00:06 hh:mm
probe icon 220 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 4

Name Value Unit
salmon 600 g
egg 1 pcs
lemongrass paste 2 g
lemongrass paste 3 g
fish sauce 5 ml
kaffir lime leaves, finely shredded 4 pcs
green beans, finely sliced 100 g
sunflower oil 50 ml
sea salt 2 g
ground black pepper 1 g
limes to serve 2 pcs


Put the salmon into a food processor with the egg, lemongrass paste, curry paste, fish sauce and lime leaves. Season with salt and pepper and blend until the mixture comes together but still has some texture. Transfer to a bowl and fold in the sliced beans. Cover and leave in the fridge until needed. Divide the fish cake mixture into eight equal-sized pieces and shape into patties. Spray a little oil into Retigo bake GN container and add four of the fish cakes, spacing them apart and flattening each one slightly. Spray the fishcakes over the top. Cook for 6 minutes on each side on hot air mode 0%, 220C.

Recommended accessories

Vision Bake