Thai fishcakes with lime and chilli sauce
CSIRO Total Wellbeing Diet
Lunch & Light Meals
4 peopleServes
4
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
- To make the lime and chilli sauce, combine soy sauce, lime juice, ginger, chilli and coriander in a bowl.
- 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.
- 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 & Cereals | 0 |
| Vegetables | 0.3 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 2 |
| Indulgences | 0.1 |
| Calories | 189 |
| Protein | 23 g |
| Total fat | 8.9 g |
| - Saturated fat | 1.7 g |
| Total carbohydrates | 2.8 g |
| - Total sugars | 1.5 g |
| Fibre | 1.7 g |
| Sodium | 1953 mg |