Thai fish cakes

Prep: 10 mins
Cook: 10 mins
Thai fish cakes
 
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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