These 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
Ingredients:
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.
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.
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.
4. Serve with fresh herbs, lime wedges and soy-sesame oil dipping sauce.
It looks delicious! What can I use instead of the rice noodles? Can not eat starches.
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Thank you Aletta, I’m glad to hear! 🙂
I think bean noodles can be a good substitute for the rice noodles.
As for the rice flour I would substitute with 1-2 tsp coconut flour.
I hope it helps. 🙂
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Thank you!!
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What a nice way to step up fish cakes. Such great colour!
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Thank you! The herbs add so much, both color and flavor. 🙂
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I just made some fish cakes this past week – I’ve never tried it with rice noodles though, I’ll have to give that a try.
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I came up with rice noodles as I needed a gluten-free version. It worked very well. 🙂
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These sound (and look) delicious, especially with the mint & curry – YUM. 🙂
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Thank you Annie, I’m glad you liked the recipe. 🙂
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All my favourite flavours here Ronit…love this recipe…one to try 😋
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Thank you Frances, I’m glad to hear! I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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Will do 😊
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This looks beautiful and delicious!
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Thank you Tonya! 🙂
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These look so delicious! I love that you used rice noodles and rice flour to keep flavors light and clean! So good!!!
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Thank you Jean, I’m glad you liked the idea. I liked the results enough to want to make these again! 🙂
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Wonderful recipe Chef Ronit-we have a wonderful abundance of Tilapia here and I love fish cakes and use Coconut a lot! Gluten free will certainly help many readers! Winner-Winner!
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Thank you Sheryl. I’m glad you liked the recipe. Looking forward to your Tilapia recipes. 🙂
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Thank u Chef Ronit-as I am beginning to post photo’s (I am no food photographer!!!) I have recipes stored on 2 cell phones and two computers so trying to sort them out and post.It’s a job Chef…LOL
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I know, that’s why I only post once a week…. 🙂
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Smart Lady you are Chef Ronit!!! LOL
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😀
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xo
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ahh they look so good ! Gorgeous golden brown crust !
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Thank you Freda! 🙂
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Appetizer? I think I could make a meal of these, Ronit! Love the spices and the addition of the rice noodles…they look fabulous!
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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! 🙂
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Yum! Can’t wait to try this, Ronit!
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Thank you Sangeeta! I’m glad you liked the recipe.
I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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Sounds good:))
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“not absorb much oil” – this is great ! and yum!
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Thank you! 🙂
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The addition of rice vermicelli noodles into Herbed Fish Cakes is new to me but it looks so good and I bet it tastes amazing too, Ronit! 🙂
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Thank you Linda!
The rice vermicelli were an experiment that ended up great. 🙂
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Great flavours, and so interesting to use the noodles 😀
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Thank you Elaine!
I needed some no-gluten binding agent which at the same time will not make the cakes too heavy and dense. It worked out great! 🙂
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Excellent!
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yum!! These look so delicious and tempting 🙂 I can’t wait to try this 🙂
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Thank you Sabitha!
I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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It’s my pleasure 🙂 🙂
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Brilliant!!! What a unique recipe. There’s nothing worse to me than dry and bready fish or crab cakes.
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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. 🙂
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I really love this recipe and the new look of your blog. The photos are great too!
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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! 🙂
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Looks so good! I love fish cakes.
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Thank you Elmarie. I’m glad you liked the recipe. 🙂
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Nice combination of ingredients. Have added mashed potato to fish cakes in the past, but will give noodles a chance next time. What is Tilapia, Ronit?
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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. 🙂
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It does help, Ronit. Thanks.
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What a fun idea – can’t wait to try this!
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Thank you . I hope you’ll enjoy the results. 🙂
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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!
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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. 🙂
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Great recipe for fish cakes. I make crab and salmon cakes but I like the idea of using tilapia which is readily available here 🙂
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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. 🙂
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Wow, Fishcakes with noodles, what a brilliant idea! Your presentation, Ronit, looks great too! 🙂
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Thank you Yana. I’m glad you liked the recipe. The noodles worked so well I will definitely use them again. 🙂
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I am not a fan of fish but I try to eat it. These look really good. 🙂
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Thank you Magada.Glad you like the recipe. It’s even bigger compliment with it comes from someone who’s not a fish fan… 🙂
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What a terrific recipe…I love the Asian influence. The fish cakes sound great.
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Thank you Karen!
The Asian flavorings worked very well here. I will no doubt make this again. 🙂
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I can certainly see why.
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I can never say no to fish cakes! Yours look so full of flavour. Perfection!
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Thank you! I’m glad to know you liked the recipe. These fishcakes were a hit. I will definitely make them again. 🙂
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It’s fun to see how you used rice noodles and rice flour to create a non-gluten alternative that looks incredible.
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Thank you Sheryl. Usually gluten free flours are quite heavy, so I was very happy my “trick” worked so well. It gave the cakes a wonderful unique texture. I highly recommend trying it. 🙂
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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.
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Thank you Sandhya! I’m glad you liked the idea. It came out very tasty. I hope you’ll enjoy it too. 🙂
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Sounds really super yummy and interesting. Great idea to use vermicelli noodles for this, I never did as it sound wonderful!
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Thank you Adriana! I’m glad you liked the idea of the rice vermicelli. It worked very well and I will definitely use this “trick” again. 🙂
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These looks so good! Thanks for sharing! I would love to make some this weekend! 🙂
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Thank you Mabel! I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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Lovely fish cakes! I am a big fan of sea food.Never tried this kinda recipe though… This delicious looking pic is so motivating! 🙂
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Thank you Saritha, I’m glad you liked the recipe. It’s very fresh and tasty. You can also substitute the fish for same amount of chopped shrimps, if you prefer seafood.
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Cool Idea! I just love shrimps!
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I’ve made it with shrimps as well and loved the result. I hope you will too. 🙂
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Sounds yum and interesting! Any recipe with fish is a must-try recipe for me. Thanks for the share. Bookmarking for future reference. 🙂
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Thank you Pushpita! I’m glad you liked the recipe and hope you’ll enjoy the results as much as I did. 🙂
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Those look really good. I could imagine that they would also go really well as a meat substitute on hamburgers…:)
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Thank you Johanna, I’m glad you liked the recipe. I can definitely see these fish cakes in a hamburger bun for a nice light lunch. 🙂
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I have a HUGE fan of Thai fish cakes and this recipe looks AMAZING!! Can’t wait to try in this in my kitchen 🙂
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Thank you Hanisha, I’m glad you liked the idea. I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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