Healthy Thai Fish Cakes with Crunchy Salad Recipe

Healthy Thai Fish Cakes with Crunchy Salad Recipe

Prep Time 25 mins

Cook Time 15 mins Serves 4

Gluten free/ Dairy free

Ingredients

  • 400 g firm white boneless fish fillet, roughly chopped
  • 1 clove garlic, peeled and quartered
  • 4 stems fresh coriander, roots discarded
  • 1 tbs red curry paste
  • 1 tbs lemon or lime juice
  • 1 egg
  • 150 g green beans, trimmed, cut into 1cm rounds
  • 1/2 small red capsicum, seeded and diced
  • olive or canola oil spray, to serve
  • lemon or lime wedges
  • 1/2 small red capsicum, seeded and sliced into strips
  • 1 continental or 2 large Lebanese cucumber, halved lengthways
  • 2 cups bean sprouts
  • 1 cup coriander stalks and leaves, chopped, extra
  • 1/2 cup mint leaves, torn
  • 1 red chilli, seeded and thinly sliced (optional)
  • 1 tbs lemon or lime juice, extra
  • 1 1/2 tbs sweet chilli sauce
  • 1 tsp fish sauce

Method

  1. Place fish, garlic, coriander, curry paste, juice and egg into a blender or food processor. Process until the mixture is well combined and is a smooth paste consistency.
  2. Transfer to a large bowl with diced red capsicum and the green beans. Mix until well combined.
  3. With damp hands, using 2 tablespoons of mixture at a time, shape mixture into 12 balls. Flatten into 1cm thick patties.
  4. Spray a large non-stick frypan with oil and place over medium heat. Place 6 fish cakes evenly around the pan. Cook for 3-4 minutes then flip and brown on reverse side for a further 2-3 minutes until cooked through. Transfer to a plate and repeat with remaining mixture.
  5. Begin to prepare salad by adding remaining ½ red capsicum, thinly sliced, to a large bowl. Using a teaspoon, discard seeds from cucumber. Slice thinly on the diagonal and add to capsicum along with bean sprouts, extra coriander, mint and chilli.
  6. To make the dressing, combine extra juice, sweet chilli and fish sauce in a cup and pour over salad just before serving.
  7. Divide fish cakes and salad among serving plates.
  8. Serve with lemon or lime wedges, if desired.

 

Nutrition Information

per serving

per 100g

Energy

942 kJ 312 kJ
225 Cal 75 Cal

Protein

29 g 10 g

Fat, total

8 g 3 g

saturated

2 g 0.6 g

Carbohydrate

7 g 2 g

sugars

5 g 2 g

Sodium

442 mg 146 mg

Fibre

5 g 2 g

The Better Health Channel – Live Lighter – for full details

https://livelighter.com.au/recipe/269/thai-fish-cakes-with-crunchy-salad

Please check the recipe if you have any allergies.

 

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