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Mini thai fish cakes

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  • DF
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  • SF
Mini thai fish cakes

Description

A lunch full of flavour, great for busy breastfeeding mums.

User rating - 4 ratings - average 1.5 stars.

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Cooking time:

Method

  1. Check the fish for bones, wash, pat dry and cut into chunks.
  2. Put the curry paste, lime zest and coriander into a food processor and mix to a paste.
  3. Add the fish and briefly mix until the fish is just blended in.
  4. Divide the mixture into approx. 16 small rounds. Cover and chill for at least 10 mins. 
  5. To make the sauce, put the vinegar, sugar and 2 tbsps water into a small saucepan and gently heat until the sugar has dissolved. Add the veg and mix.
  6. Dip the fish cakes into the flour. Heat the vegetable oil in a frying pan.
  7. Add some of the fish cakes to the pan and cook, in batches, over a medium heat for 2 mins on each side or until golden and cooked through

Each portion contains

  • Calories:

    535 kcal

    ,

    26.8%

  • Sugar:

    36.2g

    ,

    40.2%

  • Fat:

    18.6g

    ,

    26.6%

  • Saturates:

    2.1g

    ,

    10.5%

  • Salt:

    1g

    ,

    16.7%

of your guideline daily amount

Ingredients

  • 450g cod fillets
  • 1tbsp red curry paste
  • Zest of 1 lime
  • Bunch coriander, chopped
  • 2tbsp plain flour
  • 2tbsp vegetable oil
  • 50ml white wine vinegar
  • 60g golden caster sugar
  • Quarter cucumber, finely diced
  • 1 carrot, finely diced
  • 2 spring onions, finely diced