BBQ Thai fish cakes with cucumber

31 October 2016

This finger food recipe is the perfect showstopper for a backyard BBQ, so grab your mates and your gas bottle and get cooking. 


15 minutes, plus 1 hour refrigeration

Cooking time
10 minutes


400g firm white fish fillets, chopped
400g peeled green prawns
2 tbs Thai red curry paste
1 green shallot, finely chopped
⅓ cup finely chopped fresh coriander leaves
1 egg, lightly beaten
1 tbs fish sauce
1 tbs sesame oil

Dipping sauce
½ cup sweet chilli sauce
1 tsp lime zest
2 tbs lime juice
2 Lebanese cucumbers, sliced into 20 rounds
2 tbs chopped roasted peanuts


  1. Place fish and prawns in a food processor. Process until mixture is a coarse paste. Place mixture into a bowl and add curry paste, shallot, coriander, egg, fish sauce and sesame oil. Stir to combine.
  2. Lightly spray the barbecue hot-plate with oil and heat over medium heat. Drop tablespoons of mixture into rounds on the hot plate. Cook for 3-4 minutes on each side or until golden and cooked through.
  3. Combine sweet chilli sauce, lime zest and juice in a bowl. Top each fish cake with a slice of cucumber and secure with a cocktail stick. Serve with the sauce and sprinkle with chopped peanuts.

Top tip
You can make these a day in advance.

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