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Thai fishcakes

These make a wonderful starter or a light lunch with salad. Try using any white fish or white crabmeat instead of the prawns, and add half a chopped chilli to give an extra kick
 

Ingredients

2 Cooks’ Ingredients Kaffir Lime Leaves
50g trimmed fine green beans, finely sliced
250g cod fillet
150g pack raw king prawns
1 tbsp Cooks’ Ingredients Thai Red Curry Paste
1 medium egg
1 tsp Cooks’ Ingredients Nam Pla Fish Sauce
25g plain flour
1/2 Thai red chilli, finely chopped
1 tbsp oil
1 tbsp chopped coriander
3-4 tbsp Blue Dragon Sweet Chilli Dipping Sauce

 

Method

1. Soak the kaffir lime leaves in a little boiling water for 2 minutes, drain and finely chop. Cook the beans in boiling water for 1 minute until just tender.

2. Place the cod, prawns, curry paste, egg, fish sauce, flour, chilli and kaffir lime leaves in a food processor and blitz to give a coarse paste, then season. Stir in the beans.

3. With wet hands, mould into 12 fishcakes. Heat the oil in a large frying pan and fry in 2 batches for 2-3 minutes on each side until golden and cooked throughout. Serve sprinkled with coriander and the dipping sauce on the side. 

Thai fishcakes
  • Preparation time: 10 minutes
  • Cooking time: 12 minutes
  • Total time: 22 minutes

Serves: 4 as a starter

Nutritional Info

Typical values per serving:

Energy 868kJ
206kcals
Fat 7.1g
Saturated Fat 1.3g
Carbohydrate 14.6g
Sugars 9.2g
Protein 21g
Salt 1.5g
Fibre 0.8g

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