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Serves 6-8 / Makes ± 18 fish small cakes 

Prep time: 30 minutes, plus refrigeration time

Cook time: 20 minutes 


Dipping sauce:

  • ½ cup cucumber, very finely diced
  • 3 Tbsp roasted peanuts, finely chopped
  • ¼ red onion, finely diced
  • 100ml rice vinegar
  • 1 Tbsp soy sauce
  • 1 Tbsp lime juice
  • 1 tsp fish sauce
  • 2 Tbsp Goldcrest Chilli Infused Honey

Fish cakes:

  • 900g hake fillets, or similar sustainable well priced white fish
  • ½ cup corn starch
  • 2 large eggs, whisked
  • Zest and juice of 1 large lime
  • 2 Tbsp fresh ginger, grated
  • 2 tsp garlic, grated 
  • ¼ cup coriander leaves, roughly chopped
  • 4 spring onions, sliced
  • 1 Tbsp Goldcrest Chilli Infused Honey


  • Lime wedges, for serving
  • Salt and pepper, to taste
  • Olive oil, for cooking 


For the dipping sauce:

  1. Combine all the ingredients in a small bowl. 
  2. Add the Goldcrest Chilli Infused Honey and mix well. 
  3. Set aside until serving. 

For the fish cakes:

  1. Place the fish in the bowl of a food processor. 
  2. Add the cornstarch, eggs, lime zest, lime juice, ginger, garlic and blitz until well mixed.
  3. Place mixture into a large mixing bowl and add the coriander, spring onions, Goldcrest Chilli Infused Honey and stir together to mix well. 
  4. Shape fish cake mixture into patties by rolling each one into a ball and then flattening into discs.  
  5. Place fish cakes on a clean tray. 
  6. Cover with cling film and place in the fridge for 30 minutes to 1 hour to firm up.
  7. Heat a drizzle of olive oil in a large frying pan.
  8. When hot, fry the fish cakes in batches for about 2 minutes each side, until golden brown and cooked through. 
  9. Place cooked fish cakes on a cooling rack so they do not sweat while you finish the rest of the frying. 
  10. Serve the fish cakes alongside the dipping sauce with extra lime wedges on the side and enjoy!