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Thai-style fishcakes with rainbow salad

Thai-style fishcakes with rainbow salad

Try Rebecca Woollard's dinner quick fix. Frozen fishcakes and prepped veg meet a stir-it-together-in-a-few-seconds dressing. Follow Rebecca Woollard on Instagram. 

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Source of protein1 of your 5 a day8 plant varieties
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook30 mins
  • Total time35 mins

Ingredients

  • 1 230g pack frozen 2 Thai-Style Prawn Fish Cakes
  • 1 210g pack Bright & Colourful Vegetable Stir Fry
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp Itsu Crispy Chilli Oil
  • 2 tsp No.1 Canadian Amber Maple Syrup
  • 2 tsp limes, juice of 1, 1 cut into wedges
  • 2 130g packs Veetee Steam Filtered Sticky Rice

Method

  1. Heat the oven to 220ºC, gas mark 7, and cook the fishcakes according to pack instructions. Meanwhile, tip the stir fry mix onto a chopping board and roughly chop it. In a large bowl, mix the soy sauce, sesame and chilli oils, maple syrup and lime juice together and season.

  2. When the fishcakes have 5 minutes left, toss the chopped veg in the dressing and set aside. Heat the sticky rice according to pack instructions, then serve with the fishcakes and salad, plus lime wedges for squeezing over.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,251kJ/ 536kcals

Fat

19g

Saturated Fat

3g

Carbohydrates

71g

Sugars

10g

Fibre

3.9g

Protein

16g

Salt

2.2g

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