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Mini Asian-style Fish and Shrimp Cakes

20 to 24 cakes


Ethnic Cuisine Low Sodium

Nutritional Facts Per Serving

2.1 g
4.5 g
0.2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 43
  • Fat 1.8 g
    • Saturated   0.2 g
    • + Trans 
  • Cholesterol 20 mg
  • Sodium   112 mg
  • Carbohydrate 4.5 g
    • Fibre   0.2 g
    • Sugars  
  • Protein 2.1 g
    • Vitamin A 1 %
    • Vitamin C 2 %
    • Calcium 1 %
    • Iron 3 %


Place the first 11 ingredients in a food processor and pulse until fairly coarsely chopped and well combined. (Do not over mix to a paste; there still should be small, visible bits of shrimp). Transfer mixture to a bowl.
Set out a baking sheet. Spread breadcrumbs on a wide plate. Dampen your hands lightly with cold water. Shape a heaping Tbsp. of the fish/shrimp mixture into a ball. Coat in the breadcrumbs and form into a cake about 2" wide. Set on the baking sheet. Repeat with the remaining fish/shrimp mixture.
Preheat the oven 200 degrees F. Place a large, non-stick skillet over medium to medium-high heat. Add enough oil to lightly coat the bottom of the pan. Cook the cakes, in batches, 3 minutes per side, until golden brown and cooked through. Set on a clean baking sheet and keep warm in the oven. Cook the other cakes.
To serve, arrange cakes on a platter with a bowl of the sweet chili sauce for spooning on top.

Note: Thai-style fish sauce, the chili sauces, and the panko, coarse Japanese-style breadcrumbs, are available in the Asian food aisle.

Serving Suggestions

Make an Asian-style appetizer feast by serving these cakes with few other bites you create from recipes in our collection. The possibilities include Curry Almond-Crusted Wings; Mini Turkey Meatballs in Four-Flavour Cranberry Sauce; and Mandarin Ginger Salad Dressing, the latter of which makes a great dip for raw vegetables.

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