Thai-Style Fish Cakes

AuthorAnnabel
RatingDifficultyBeginner

Fish cakes can be a starter or main, lunch or dinner. So easy and so fresh.

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Yields4 Servings
Prep Time20 minsCook Time8 minsTotal Time28 mins
 500 g white fish fillets (eg. whiting, ling)coarsely chopped
 ½ cup fresh coriander leaves
 ¼ cup cornflour
 2 tbsp fish sauce
 1 egglightly whisked
 3 green onionsends trimmed and finely chopped
 50 g green beans finely chopped
 80 mg vegetable oil
 lime wedgesto serve
 sweet chilli sauceto serve
Herb and Peanut Salad
 50 g Asian salad mix
 ½ cup fresh coriander leaves
 2 tbsp roasted peanutschopped
 2 tbsp extra virgin olive oil
 2 tsp fresh lime juice
What are we cooking today?
1

Fish cakes can be found everywhere in Thailand and there is now no reason to buy them. This recipe tastes just like the real thing and uses healthy ingredients.

Getting started
2

Place the fish in the food processor and process until smooth.

3

Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined.

4

Transfer the fish mixture to a large bowl. Add the shallot and beans and stir until well combined.

5

Heat the oil in a large frying pan over medium heat and place 4 egg rings in the pan.

6

Divide the fish mixture into 8 equal portions. Press 1 portion into each egg ring. Cook for 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining fish mixture, reheating the pan between batches.

7

Meanwhile, to make the herb & peanut salad, place the Asian salad mix, coriander, peanuts, oil and lime juice in a large bowl and gently toss until just combined.

8

Divide the fish cakes and salad among serving plates and serve with lime wedges and extra sweet chilli sauce.

Annabelle's tips
9

For a bit of extra kick and colour, add a couple of tablespoons of red curry paste to the mixture.

Ingredients

 500 g white fish fillets (eg. whiting, ling)coarsely chopped
 ½ cup fresh coriander leaves
 ¼ cup cornflour
 2 tbsp fish sauce
 1 egglightly whisked
 3 green onionsends trimmed and finely chopped
 50 g green beans finely chopped
 80 mg vegetable oil
 lime wedgesto serve
 sweet chilli sauceto serve
Herb and Peanut Salad
 50 g Asian salad mix
 ½ cup fresh coriander leaves
 2 tbsp roasted peanutschopped
 2 tbsp extra virgin olive oil
 2 tsp fresh lime juice

Directions

What are we cooking today?
1

Fish cakes can be found everywhere in Thailand and there is now no reason to buy them. This recipe tastes just like the real thing and uses healthy ingredients.

Getting started
2

Place the fish in the food processor and process until smooth.

3

Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined.

4

Transfer the fish mixture to a large bowl. Add the shallot and beans and stir until well combined.

5

Heat the oil in a large frying pan over medium heat and place 4 egg rings in the pan.

6

Divide the fish mixture into 8 equal portions. Press 1 portion into each egg ring. Cook for 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining fish mixture, reheating the pan between batches.

7

Meanwhile, to make the herb & peanut salad, place the Asian salad mix, coriander, peanuts, oil and lime juice in a large bowl and gently toss until just combined.

8

Divide the fish cakes and salad among serving plates and serve with lime wedges and extra sweet chilli sauce.

Annabelle's tips
9

For a bit of extra kick and colour, add a couple of tablespoons of red curry paste to the mixture.

Thai-Style Fish Cakes
AuthorAnnabelCategory, , , DifficultyBeginner
Rating
Yields4 Servings
Prep Time20 minsCook Time8 minsTotal Time28 mins

Ingredients

 500 g white fish fillets (eg. whiting, ling)coarsely chopped
 ½ cup fresh coriander leaves
 ¼ cup cornflour
 2 tbsp fish sauce
 1 egglightly whisked
 3 green onionsends trimmed and finely chopped
 50 g green beans finely chopped
 80 mg vegetable oil
 lime wedgesto serve
 sweet chilli sauceto serve
Herb and Peanut Salad
 50 g Asian salad mix
 ½ cup fresh coriander leaves
 2 tbsp roasted peanutschopped
 2 tbsp extra virgin olive oil
 2 tsp fresh lime juice

Directions

What are we cooking today?
1

Fish cakes can be found everywhere in Thailand and there is now no reason to buy them. This recipe tastes just like the real thing and uses healthy ingredients.

Getting started
2

Place the fish in the food processor and process until smooth.

3

Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined.

4

Transfer the fish mixture to a large bowl. Add the shallot and beans and stir until well combined.

5

Heat the oil in a large frying pan over medium heat and place 4 egg rings in the pan.

6

Divide the fish mixture into 8 equal portions. Press 1 portion into each egg ring. Cook for 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining fish mixture, reheating the pan between batches.

7

Meanwhile, to make the herb & peanut salad, place the Asian salad mix, coriander, peanuts, oil and lime juice in a large bowl and gently toss until just combined.

8

Divide the fish cakes and salad among serving plates and serve with lime wedges and extra sweet chilli sauce.

Annabelle's tips
9

For a bit of extra kick and colour, add a couple of tablespoons of red curry paste to the mixture.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 268
% Daily Value *
Total Fat 9.1g14%
Saturated Fat 1.9g10%
Cholesterol 137mg46%
Sodium 795mg34%
Potassium 578mg17%
Total Carbohydrate 7.8g3%
Dietary Fiber 1.3g6%
Sugars .09g
Protein 33g66%

Calcium 5%
Iron 8%
Vitamin D 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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