Total Time
10mins
Prep 5 mins
Cook 5 mins

A healthier variation of the Thai styled fish cake, can easily be adapted according to preferred levels of heat. Nutritional Information Per cake Fat total 1.2 g Saturated 0.2g Fibre 0.5g Protein10.0g carbs 6.8g sugar 0.5g sodium 299mg cals (79)

Ingredients Nutrition

Directions

  1. Place fish pieces into a food processor and process a few minutes.
  2. Chop Coriander leaves and shallots.
  3. Add all remaining ingredients and process until a reasonably smooth consistency is reached.
  4. Roll into 12 cakes then lightly coat in plain flour.
  5. Generously spray a non-stick frying pan with cooking spray, when hot fry fish cakes until cooked on both sides.
  6. Serve with sweet chili sauce (extra).
Most Helpful

4 5

I used a pound of Pollock, used 1 tablespoon of dried coriander, substituted crumbled garlic triskets for the bread crumbs and flour, and used rice flour instead of cornflour. I pan fried them in coconut oil which gave them a nice accent. Very tasty with a predominant curry flavor and aroma. I will make these again.