Asian Fish & Rice Patties

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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Asian Fish & Rice Patties

I was looking for something light and healthy for lunch today and came across a torn-out page from an Australian magazine in one of my recipe folders.

Sadly, the page doesn’t have the magazine’s name on it, so I can’t credit it. However, I’m glad I tried these Asian Fish & Rice Patties – they were quick to make and enjoyable to eat. The little salad was a particularly lovely accompaniment.

I felt though that the actual patties were a touch on the bland side and needed some extra seasoning, so I’d recommend adding salt and pepper (which wasn’t in the original recipe), and some Thai Sweet Chili sauce on the side for some extra zing. I also found that the patties didn’t brown particularly well in the oven, so I browned them quickly in a little oil in a fry pan at the end (obviously, you could pan fry them quickly before they go in the oven instead).

I reckon these would make a nice starter – you could even halve the size of the patties to make mini-sized ones – you’d just need to reduce the cooking time.

Asian Fish & Rice Patties


Enjoy a delicious and healthy Asian-inspired meal! These flavorful fish & rice patties are packed with fresh herbs, a zesty Thai curry kick, and a simple cucumber salad. Easy to make and gluten-free, they're perfect for a light lunch or dinner. Try with salmon or another firm fish, and adjust Thai curry paste to your taste for more heat. Serve with sweet chili dipping sauce for an extra flavor boost!
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 14 minutes
Total Time 39 minutes
Course Main Course
Servings 4 Servings
Calories 308 kcal



  • 500 g boneless skinless firm white fish fillets, chopped
  • 1 cup cold cooked jasmine rice
  • 2 Tbsp chopped coriander plus extra leaves to serve
  • 1 Tbsp Thai red curry paste
  • Salt and pepper
  • 1 tsp sugar plus 1 Tbsp extra
  • Cooking oil spray
  • 1 cucumber, peeled into ribbons
  • 1 carrot, peeled into ribbons
  • ½ cup bean sprouts
  • ¼ cup mint leaves
  • 1 Tbsp rice vinegar
  • 2 tsp fish sauce
  • 2 tsp lemon or lime juice


  • Using a food processor on pulse mode, process fish, half the rice, coriander, paste, salt and pepper, and sugar until just combined (don’t mince the fish though; aim for small chunky pieces). Stir in remaining rice. Using damp hands, shape mixture into 8 patties. Place on a plate, cover with plastic food wrap, and chill for 14 minutes.
  • Pre-heat oven to 200°C (400°F). Line a baking tray with baking paper. Place patties on prepared tray. Spray with oil. Bake, turning half way through cooking, for 15 minutes or until cooked. If you want the patties to have that lovely golden-brown look, fry them briefly in a little oil before or after cooking.
  • Combine cucumber, carrot, sprouts and mint in a bowl. In a small jug, combine vinegar, sauce and juice. Stir in extra sugar until dissolved. Pour over salad and toss to combine. Divide among serving plates. Top with fish patties and serve sprinkled with coriander leaves.


Calories: 308kcalCarbohydrates: 40gProtein: 29gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 63mgSodium: 305mgPotassium: 506mgFiber: 2gSugar: 1gVitamin A: 713IUVitamin C: 3mgCalcium: 58mgIron: 2mg
Keyword Fish & rice patties, Rice patties
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


  1. Thank you, thank you, thank you!!
    I too found this in a magazine at our Osteo while we were waiting. I took a photo just as he called us in as it was egg free but my baby dived and its all blurry. After a google, I am so happy you have the exact recipe on your blog! Sadly, I also can’t tell you what the magazine was but it was an August 2006 edition and this was part of the gluten free recipe section that month. I can see if I can find it again next time I’m there and get back to you.
    Thank you for posting it!!!!!


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