Thai fish cakes
Prep:
10 mins
Cook:
10 mins
A different spin on fish cakes, go That style with this low carb version.
500g firm white fish fillets, coarsely chopped
Large handful, coriander leaves
35g corn flour
2 tbsp fish sauce
2 tbsp sweet chilli sauce
1 egg, lightly whisked
3 spring onions, finely chopped
50g green beans, finely chopped
80ml vegetable oil
Lime wedges, to serve
Sweet chilli sauce, extra, to serve
Herb and peanut salad
50g salad mix
Large handful, fresh coriander leaves
2 tbsp roasted peanuts, chopped
2 tbsp olive oil
2 tsp fresh lime juice
In a food processor, pulse the fish until smooth.
Add the coriander, corn flour, fish sauce, sweet chilli sauce and the egg, and blitz until well combined.
Transfer the fish mixture to a large bowl.
Add the spring onions and green beans stirring until well combined.
Heat the oil in a large frying pan over medium heat.
Divide the fish mixture into 8 equal portions and make fish cake patties.
Cook for 4 minutes each side or until golden brown.
Transfer to a plate lined with kitchen paper.
Repeat with the remaining fish cakes.
Place the salad mix, coriander, peanuts, oil and lime juice in a large bowl and gently toss until just combined.
Divide the fish cakes and salad among serving plates.
Serve with lime wedges and extra sweet chilli sauce.
Serves
Makes 8 cakes
Preparation Time
10 minutes
Cooking Time
10 minutes
Main ingredients
Fruit, Eggs, Fish, Vegetables
Recipe Type
Starters, Healthy, Side Dish, Snacks
Cuisine
Thai
Level of Difficulty
Easy
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