Brunch, Fish, Food, Recipes

Herbed Fish Cakes

Herbed Fish Cakes Ronit PensoThese fish cakes are loaded with fresh herbs and Asian inspired flavors. They are quick and easy to make and are perfect as a light appetizer or as part of brunch buffet.

Unlike some fish cakes, that contain potatoes or fairy large amounts of breadcrumbs or flour, these cakes are much lighter and don’t absorb much oil when fried, due to the use of chopped rice noodles, and only a small amount of rice flour for binding the cakes. The rice noodles also contribute a crispy crust, while at the same time keep the inside moist.

Tilapia has a very mild (some would say boring…) flavor, that benefits from the addition of herbs and seasoning. I highly recommend buying the whole fillet and chopping it at home. This way you’re not only sure that you’re getting good quality fish, but you can also chop it instead of grinding it, and get a coarser and more interesting texture.

If you’re looking for a light fish appetizer, try these cakes. I’m sure you’ll love the results.

Makes: 12-14
Prep time: 20 minutes
Frying time: 10 minutes

2 oz (55 grams) rice vermicelli noodles
0.8 lb (360 grams) skinless, boneless, Tilapia fillets
A handful of each: mint and basil
2 scallions
½ bunch chives
1 Tbs green curry paste
2 tsp soy sauce
1 tsp salt
1 Tbs lime fresh juice
1 Tbs rice flour or cornstarch
Oil for frying
For serving: fresh herbs, lime wedges, soy sauce mixed with a few drops of sesame oil

1. Place the rice noodles in a bowl and cover with boiling water. When the noodle soften, drain, let cool a bit and chop roughly.
Cut the fish fillets into medium size pieces. Chop in a food processor, with the metal blade.
Roughly chop the herbs, scallions and chives.
Herbed Fish Cakes Ronit PensoHerbed Fish Cakes Ronit Penso Herbed Fish Cakes Ronit PensoHerbed Fish Cakes Ronit Penso
2. In a large bowl, mix the chopped herbs, chopped fish, curry paste and chopped rice noodles. Season with the soy sauce, salt and lime juice. Add the rice flour or cornstarch and mix well.
Herbed Fish Cakes Ronit PensoHerbed Fish Cakes Ronit Penso
3. Heat oil for shallow frying, in a medium pan over medium-high heat. Place spoonfuls of the mixture in the oil and fry for 3-4 minutes, until golden on both sides.
Herbed Fish Cakes Ronit PensoHerbed Fish Cakes Ronit Penso
4. Serve with fresh herbs, lime wedges and soy-sesame oil dipping sauce.
Herbed Fish Cakes Ronit PensoHerbed Fish Cakes Ronit Penso Herbed Fish Cakes Ronit Penso

84 thoughts on “Herbed Fish Cakes”

    1. Thank you Nancy!
      Now that you’ve mentioned it, I can definitely see few of these cakes served as a main coarse for a summer lunch. I’d probably match them with a salad with a heavier dressing. Now all we need is the summer! 🙂


    1. Thank you Mimi, I’m glad you liked the idea.
      Adding the rice vermicelli was an experiment that ended up very well. The texture is both soft on the inside yet crispy on the outside, and very light. I highly recommend it. 🙂


    1. Thank you Liz! I’m really glad to hear. 🙂

      I was actually forced to change the look, as it turned out the theme I was using has “retired”. Who knew themes retire? I do hope this one will not retire any time soon! 🙂


    1. Thank you Mary. I’m glad you liked the idea.

      Mashed potatoes is a tasty addition to fish cakes, and you can definitely use it, but the result is heavier than the ones here.

      Tilapia is a sweet water/lakes fish. It’s also known as St. Peter’s fish.
      If you can’t get it, any other lean fish fillet can be used instead.
      I hope this helps. 🙂


  1. You present such a wide variety of dishes, Ronit, and all of them delicious. These fish cakes are no exception. Using rice noodles instead of bread crumbs is such a great idea, too. I’ve some tilapia in the freezer looking for a recipe and I may have just found it. Thanks!

    Liked by 1 person

    1. Thank you John, I’m glad to know you enjoy my eclectic approach to food. 🙂
      The addition of the rice vermicelli was an experiment that came up so well, I will surely use it again.
      I hope you’ll enjoy it too. I’ll be happy to hear your comments. 🙂


    1. Thank you Judi, I’m glad you liked the recipe.
      This is my first time of using Tilapia for fish cakes, and definitely not the last. It worked really well.
      I hope you’ll try and enjoy the results. Looking forward to seeing your version. 🙂


  2. Ronit, these fish cakes look absolutely scrumptious! I have never made fish cakes with an Asian flavor and with vermicelli and will surely try your recipe! Thanks for sharing.

    Liked by 1 person

  3. Sounds yum and interesting! Any recipe with fish is a must-try recipe for me. Thanks for the share. Bookmarking for future reference. 🙂

    Liked by 1 person

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