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Thai-style fish cakes

Spicy red curry and green chilli flavours give these flaky fishcakes plenty of punch

By , 26 June 2019

(6 votes)

Thai-style fish cakes
  • Prep: 5 Mins
    Cook: 25 Mins

  • Serves: 4

Nutritional Info
Each 216g serving contains
  • Energy

    678KJ

    162KCAL

    8%
  • Fat

    5.4g

    low

    8%
  • Saturates

    1.1g

    low

    6%
  • Sugars

    1.7g

    low

    2%
  • Salt

    1.40g

    med

    23%
of your reference intake.
Typical energy values per 100g: 314kJ/75kcal.
Ingredients
  • 40g pack Asda Simply Cook from Frozen White Fish Fillets, thawed, drained and cut into chunks
  • 1tbsp Thai red curry paste
  • 1 clove garlic, crushed
  • 5cm piece ginger, finely grated
  • ½ x 25g pack coriander, chopped
  • 1tbsp fish sauce
  • 1tbsp sesame oil
  • 2 limes
  • 1 green chilli, deseeded and finely chopped
  • 3 spring onions, finely chopped
  • Frylight 1 Cal Sunflower Oil Cooking Spray, for frying
  • 1tbsp rice vinegar
  • 85g pack watercress
  • 10 radishes, sliced or quartered
  • 1tsp sesame seeds, to garnish
Method
  • Put the fish, curry paste, garlic, ginger, coriander, fish sauce, ½tbsp of the oil, and the juice and zest of 1 lime in a food processor. Reserve a little of the chilli and spring onion, then add the rest to the processor. Blitz until smooth and starting to come together. Shape into 12 flat patties.

  • Heat a nonstick frying pan over a medium setting. Spray with cooking spray then cook a few fishcakes at a time, for 3-4 mins on each side, until golden brown, turning only once, very gently. Keep warm while you fry the others.

  • Whisk together the vinegar and remaining oil; toss through the watercress and radishes. Cut the other lime into wedges and serve with the salad and fishcakes, topped with the sesame seeds and reserved chilli and spring onion.