Thai fish cakes
Great appetizers or part of a salad. These Thai fish cakes are packed full of flavour and simple to make.
SERVES
6
TIME TO MAKE
15 - 30 mins
MEAL TYPE
Dinner
SERVES
6
TIME TO MAKE
15 - 30 mins
MEAL TYPE
Dinner
Method
- Dice the fish into large chunks
- Place all ingredients except the canola oil into a food processor
- Pulse until the fish has been finely chopped but is not yet a smooth paste
- Shape fish mixture into 30g balls
- Slightly flatten
- Heat canola oil in a heavy based frying pan
- Cook the fish cakes for approximately 2 minutes each side or until golden brown and cooked through
Notes
For an adult main size portion double the quantities stated above.
-
480g
frozen Hoki, thawed
-
¼ cup
fresh coriander, chopped
-
1 tbsp
fresh ginger, finely chopped
-
1
chilli, finely chopped
-
1
spring onion, thinly sliced
-
2
kaffir lime leaves, finely chopped
-
1 tbsp
brown sugar
-
2 tsp
fish sauce
-
1 tsp
sesame oil
-
1 tbsp
Per serve
-
Energy
406kJ
-
Total Fat
3.8g
-
Saturated Fat
0.4g
-
Total Carbohydrate
3g
-
Sugars
2.9g
-
Sodium
191mg
Method
- Dice the fish into large chunks
- Place all ingredients except the canola oil into a food processor
- Pulse until the fish has been finely chopped but is not yet a smooth paste
- Shape fish mixture into 30g balls
- Slightly flatten
- Heat canola oil in a heavy based frying pan
- Cook the fish cakes for approximately 2 minutes each side or until golden brown and cooked through
Notes
For an adult main size portion double the quantities stated above.
Method
- Dice the fish into large chunks
- Place all ingredients except the canola oil into a food processor
- Pulse until the fish has been finely chopped but is not yet a smooth paste
- Shape fish mixture into 30g balls
- Slightly flatten
- Heat canola oil in a heavy based frying pan
- Cook the fish cakes for approximately 2 minutes each side or until golden brown and cooked through
Notes
For an adult main size portion double the quantities stated above.
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