Thai Green curry-flavoured fishcakes

Thai Green curry-flavoured fishcakes

All you need for this fish supper is a well-stocked storecupboard

  • Feeds 4Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    1706kj 405kcal
  • Fat
    Low 15%
  • Saturates
    Low 9%
  • Sugar
    Low 6%
  • Salt
    Low 19%

% of adult’s reference intake | Carbohydrates per serving : 55g

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  • 2 x 540g cans Co-op Honest Value new potatoes in water, drained
  • 170g can Co-op wild Pacific red salmon, drained
  • 2 tbsp Co-op Thai green curry paste
  • 30g Co-op pickled baby gherkins, finely chopped
  • 2 tbsp Co-op plain white flour
  • 100g Co-op golden breadcrumbs
  • 1 Co-op Honest Value mixed weight free range egg, beaten
  • 1 tbsp rapeseed oil
  • 300g can Co-op Honest Value garden peas in water
  • 150g mixed salad leaves, to serve


  1. Put the potatoes into a mixing bowl and mash well
  2. Season with black pepper, then stir through the salmon, curry paste and gherkins
  3. Put the flour, breadcrumbs and beaten egg into three separate shallow dishes
  4. Use your hands to form the fish mixture into eight small fishcakes
  5. Dip each one into the flour, then the egg and finally the breadcrumbs, until well coated
  6. Heat the oil in a large nonstick frying pan
  7. Cook the fishcakes over a medium heat for 3-4 mins on each side, until golden all over and heated through
  8. Cook the peas according to the pack instructions, then roughly mash with a fork
  9. Serve alongside the fishcakes, with the salad leaves

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