Thai Fish Cakes

Thai Fish Cakes

We've made these fish cake recipe with snapper because it gives them a succulent flavour & texture, but you can use any white fish you like.

CAL P/SERVE
115
kJ P/SERVE
482
FAT P/SERVE
5.0g
CARBS P/SERVE
3.1g
PROTEIN P/SERVE
14.2g
SUGAR P/SERVE
1.3g
SODIUM P/SERVE
129g
FAT
%
7.5%
ENERGY RDI%
5.5%

Fish recipes are popular with those of us on a diet because it's low in fat, high in protein and contains omega 3 fatty acids. The beauty of this recipe is that it is very tasty and very quick and easy to cook.

To avoid your fish cakes becoming rubbery, do not overcook them, however traditional thai cakes are meant to be rubbery.

Ingredients

  • 400g white fish, snapper, flake, hake, cod etc
  • 1 tbsp. red curry paste
  • 1 egg, whisked with fork
  • 3 spring onions
  • 1 red chilli or chilli paste
  • 1 tbsp. sweet chilli sauce
  • 1 tbsp. chopped coriander
  • 2 tbsp. peanut oil
  • 1 slice multigrain bread, made into breadcrumbs
  • 1 lemon for garnish

Method

  1. Place fish, curry paste, oniuon, chilli, sweet chilli sauce, coriander and 1/2 egg into a food processorĀ  until smooth. Add breadcrumbs until incorporated.
  2. Splash some cold water onto your clean hands and form the mixture into 8 evenĀ  patties, slightly flattened.
  3. Heat non stick frypan on medium heat and drizzle peanut oil.
  4. Cook patties 3-4 minutes each side until cooked through, you can finish off in oven if you like.
  5. Drain on paper towels and serve with sweet chilli sauce or lemon.

Nutrition Table

Servings: 10 Serving size:66g
Average Serve Average 100g
Energy 482 kJ 790 kJ
  115 Cal 189 Cal
Protein 14.2 g 21.6 g
Fat, total 5.0 g 7.5 g
- Saturated 1.2 g 1.8 g
Carbohydrate 3.1 g 4.7 g
- Sugars 1.3 g 1.9 g
Sodium 129 mg 195 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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