Recipes
Thai-style fish cakes
Spicy red curry and green chilli flavours give these flaky fishcakes plenty of punch
Spicy red curry and green chilli flavours give these flaky fishcakes plenty of punch
(10 votes)
Cook: 30 Mins
Serves: 4
Price: £1.57 per serving
Nutritional Information
Each 216g serving contains
Energy
678kj
162kcal
678kj
162kcal
8%
Fat
5.4g
5.4g
Low
8%
8%
Saturates
1.1g
1.1g
Low
6%
6%
Sugars
1.7g
1.7g
Low
2%
2%
Salt
1.40g
1.40g
Med
23%
23%
of your reference intake.
Typical energy values per 100g:
314kj/75kcal
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
1
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.
2
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.
3
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.