Thai Fish Cakes
Calories 0 kcal
Protein Serves 2.00
Carbohydrate 5.3 grams
Cholesterol 0 milligrams
Fat 0 grams
Fiber 0 grams
Protein 0 grams
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Salad
-
2
tbsp
Coriander (fresh, finely chopped)
-
120
g
Beans
-
2
whole
Small Thai Red Chillies (chopped finely)
-
1
cup
Basil leaves (fresh)
-
1
cup
Mint leaves (loosely packed)
-
100
g
Bean Sprouts
Fish Cakes
-
450
g
Fish Fillets (Boned and Skinned)
-
2
tbsp
Red Curry Paste
-
2
whole
Fresh Kaffir Lime Leaves
-
160
g
Green Onions (chopped coarsley)
-
1
tbsp
Fish Sauce
-
3
tbsp
Lemon Juice
-
400
ml
Peanut Oil (for deep frying)
Instructions
- 1. Cut fish into small pieces, blend or process fish with curry paste, lime leaves, onion, fish sauce and 1 tbs juice until mixture forms a smooth paste.
- 2. Combine fish mixture in medium bowl with coriander, beans and chilli. Roll heaped tablespoons of the fish mixture into balls, then flatten into cake shapes.
- 3. Heat oil in work or large saucepan; deep-fry cakes in batches, until browned lightly and cooked through. Drain on absorbent paper. Alternative cooking method: Bake on baking paper in oven 200c, turning once for 20 minutes.
- 4. Place basil, mint, sprouts and remaining juice in medium bowl; toss gently to combine. Serve salad on fish cakes.
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