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

  1. Dice the fish into large chunks
  2. Place all ingredients except the canola oil into a food processor
  3. Pulse until the fish has been finely chopped but is not yet a smooth paste
  4. Shape fish mixture into 30g balls
  5. Slightly flatten
  6. Heat canola oil in a heavy based frying pan
  7. 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
  • chilli, finely chopped
  • spring onion, thinly sliced
  • 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

  1. Dice the fish into large chunks
  2. Place all ingredients except the canola oil into a food processor
  3. Pulse until the fish has been finely chopped but is not yet a smooth paste
  4. Shape fish mixture into 30g balls
  5. Slightly flatten
  6. Heat canola oil in a heavy based frying pan
  7. 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.