Thai fishcakes with lime and chilli sauce

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(6)
Lunch & Light Meals
4 peopleServes
4
Prep   20 min
Cook   10 min

Everybody’s favourite, these spicy fishcakes make an impressive weekend lunch to share with family or friends.

  • White fish, any type, raw, 400 g, skin and bones removed
  • Red curry paste, 1 tablespoon(s)
  • Egg white, raw, 1 egg white(s)
  • Coriander, 1 tablespoon(s) chopped
  • Fish sauce, 2 teaspoon(s)
  • Red chilli, 1 chilli(s), chopped (optional)
  • Spring onion, 2 medium onion(s), thinly sliced
  • Green beans, 50 g, thinly sliced
  • Vegetable oil, 1 tablespoon(s)
  • Lime, 1 lime(s), cut into wedges
  • Soy sauce, light, 4 tablespoon(s)
  • Lime juice, 1½ tablespoon(s)
  • Ginger, fresh, 2 teaspoon(s), grated
  • Red chilli, 1 chilli(s), seeded and finely chopped
  • Coriander, 1 tablespoon(s) chopped

Method

  1. To make the lime and chilli sauce, combine soy sauce, lime juice, ginger, chilli and coriander in a bowl.
  2. Place the fish fillets, curry paste, egg white, chopped coriander, fish sauce and chilli (if using) in a food processor and process until smooth. Place in a bowl with the spring onion and beans and mix well. Form the mixture into 12 patties.
  3. Heat the oil in a non-stick frying pan over medium heat. Cook the patties for 3–4 minutes on each side until golden. Serve with the sauce and a salad, with lime wedges to the side.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1
Bread & Cereals0
Vegetables0.3
Fruit0
Dairy0
Healthy Fats & Oils2
Indulgences0.1
Calories189
Protein23 g
Total fat8.9 g
- Saturated fat1.7 g
Total carbohydrates2.8 g
- Total sugars1.5 g
Fibre1.7 g
Sodium1953 mg

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