Thai Fish Cakes

Submitted by Roxxy

"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)"

 

• Ready In: 10mins
• Ingredients: 11
• Yields: 12 cakes

ingredients

• 500 g boneless fish fillets
• 3 tablespoons cornflour
• 2 teaspoons fish sauce
• 2 egg whites
• 1⁄2 cup coriander leaves
• 1⁄2 cup shallot
• 1 cup dried breadcrumbs
• 4 teaspoons red curry paste
• 2 teaspoons sweet chili sauce
• plain flour, for coating
• cooking spray

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).

Reviews

[Chef Smig52]

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.