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    You are in: Home / Recipes / Thai Fish Cakes With Cucumber Relish Recipe
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    Thai Fish Cakes With Cucumber Relish

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    Jonnymaroc's Note:

    Found this on Delia Smith's wesbite. Certainly worth sharing!

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    Units: US | Metric

    For the cucumber dipping sauce

    To garnish


    1. 1
      1. Blend Fish, coriander leaves, lime juice, spring onions, curry paste, chilli and a little salt until you have a fine mince, dont make a paste.
    2. 2
      2. Take the mixture and roll out little balls about 4cm in diameter. Cling film and put in the fridge to firm up.
    3. 3
      3. Blend cucumber, shallots or salad onions, carrot, chilli, ginger and peanuts until very finely chopped. Transfer the chopped vegetables to a bowl. Next mix the sugar with the vinegar to dissolve it, then pour it over the vegetables along with the soy sauce and groundnut oil. Mix thoroughly.
    4. 4
      4. To cook the fish cakes, heat 2 tablespoons of groundnut oil in a frying pan and, when it's very hot and beginning to shimmer, fry the cakes for about 1 minute on each side, then drain on crumpled kitchen paper.
    5. 5
      5. Garnish with sprigs of coriander and serve with the cucumber dipping sauce.

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    Nutritional Facts for Thai Fish Cakes With Cucumber Relish

    Serving Size: 1 (422 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 511.1
    Calories from Fat 242
    Total Fat 26.9 g
    Saturated Fat 4.5 g
    Cholesterol 152.3 mg
    Sodium 752.7 mg
    Total Carbohydrate 21.8 g
    Dietary Fiber 2.6 g
    Sugars 11.4 g
    Protein 46.4 g

    The following items or measurements are not included:

    Thai red curry paste

    rice vinegar

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