Thai fishcakes

Name: Thai fishcakes
Cuisine: Asian, Thai
Ingredients: 250g-300g white fish fillets (eg haddock, pollock), chopped; 2 cloves garlic, peeled and roughly chopped; 5cm ginger, peeled and roughly chopped; 1 stalk lemongrass, outer leaves removed and white part roughly chopped; 3 spring onions, finely chopped; handful of fresh coriander; 1 tbsp groundnut oil; 3 tsp fish sauce; half a tsp salt; zest of 1 lime; 1 tsp sugar; 1 egg lightly beaten

3 steps

A Thai fishcake recipe that uses a method for getting air into the mixture for a lighter cake

Updated at: Thu, 17 Aug 2023 13:44:42 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories110.7 kcal (6%)

Total Fat5 g (7%)

Carbs3.9 g (1%)

Sugars1.6 g (2%)

Protein13 g (26%)

Sodium725.2 mg (36%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

250gwhite fish fillets

eg haddock, pollock, chopped

2 clovesgarlic

peeled and roughly chopped

ginger

5cm, peeled and roughly chopped

1 stalklemongrass

outer leaves removed and white part roughly chopped

3spring onions

finely chopped

fresh coriander

1 Tbspgroundnut oil

3 tspfish sauce

½ tspsalt

1zest of lime

1 tspsugar

1egg

lightly beaten

Instructions

Step 1

Into a food processor put the garlic, ginger, lemongrass, spring onion, chilli, coriander and the tbsp oil. Pulse until it is well chopped up.

Step 2

Add the fish, fish sauce, salt, lime zest, sugar and egg and whizz until it forms a smooth paste. Scoop out into a bowl and, using your hands, pick up the mixture and repeatedly through it against the side of the bowl. Do this for 3-4 minutes (this thickens and aerates the mixture). Chill the mixture for 15 minutes.

Step 3

Shape into little patties and shallow fry for a few minutes on each side until golden and cooked through.

View on bbcgoodfood.com

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