Thai Fish Cakes With Chili Mayo and Mango Salsa

Thai Fish Cakes With Chili Mayo and Mango Salsa

“Fish cakes”… You would go a long way to find more contradictory food terminology, both items individually loved, but the concept of combining them is a little disturbing. Luckily, the word cake is really only involved in its form, and not the sweet, sticky appeal usually associated with the word!


According to Chinese folktales fish cakes have been around for over 4000 years, since the Emperor Shun discovered these delicacies from a simple fisherman on a long and arduous journey. Obviously the food trend stuck and today fish cakes are enjoyed across the globe in a variety of forms with a multitude of different ingredients and preparation methods.

Patience, Head Chef at Saseka Tented Camp, has shared her own version of the much loved fish cake. With a slight Indonesian flair, but still keeping true to traditional ingredients and methods. It is a really straightforward recipe and works perfectly with a simple Asian crunch salad, enjoy! 

Fish Cakes


  • 400g hake fillet, skins off
  • 4 medium potatoes, peeled and cubed
  • 3 spring onions, trimmed and sliced
  • 1tsp ginger, grated
  • 3 Tbsp coriander, chopped
  • 1 red chili, deseeded and finely chopped
  • 15 ml lemon juice
  • 2 tsp Thai fish sauce
  • 2 eggs, beaten
  • 2 tsp vegetable seasoning
  • 5 ml fish spice
  • Salt and pepper, to taste
  • Flour, for sprinkling
  • Oil for frying


Poach the hake in simmering water for about 10-15 minutes. Remove and set aside on a strainer for 5 minutes.

Boil the potatoes until soft. Remove from heat and set aside to cool.

Once cooled you can mash them and set aside.

Place the hake in a bowl, add the mashed potatoes and combine, using a fork.

Add all the remaining ingredients, except for the oil. Mix well.

Sprinkle a little bit of flour on a working surface. Pat the fish mixture onto the surface until evenly spread. Using a cooking cutter or anything that will give you a round shape start forming the fish cakes.

Put your cakes onto an oiled tray and refrigerate for about an hour.

Fry your cakes in batches on both sides until they are golden brown.

Chili Mayonnaise


  • 250 ml good quality mayonnaise
  • 100 ml sweet chili sauce
  • Zest of 1 lemon
  • 1 garlic clove, grated
  • Salt and pepper, to taste


Mix all the ingredients together.

Season with salt and pepper and set aside.

Mango salsa


  • 2 medium mangoes, cut into cubes
  • 1 red onion, finely chopped
  • 1 green pepper, cubed
  • 1 red pepper, cubed
  • 15 ml olive oil
  • Salt and pepper, to taste
  • 1 tsp chopped chives


Combine all the ingredients. Leave the salsa to marinade for an hour. 

Photography by Shara Burger, 2021

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