Thai fish cakes
Great appetizers or part of a salad. These Thai fish cakes are packed full of flavour and simple to make.
SERVES6
TIME TO MAKE15 - 30 mins
MEAL TYPEDinner
TIME TO MAKE15 - 30 mins
MEAL TYPEDinner
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Method
- Dice the fish into large chunks
- Place all ingredients except the canola oil into a food processor
- Pulse until the fish has been finely chopped but is not yet a smooth paste
- Shape fish mixture into 30g balls
- Slightly flatten
- Heat oil in a heavy based frying pan
- Cook the fish cakes for approximately 2 minutes each side or until golden brown and cooked through
Notes
For an adult main size portion double the quantities stated above.
- 480gfrozen Hoki, thawed
- ¼ cupfresh coriander, chopped
- 1 tbspfresh ginger, finely chopped
- 1chilli, finely chopped
- 1spring onion, thinly sliced
- 2kaffir lime leaves, finely chopped
- 1 tbspbrown sugar
- 2 tspfish sauce
- 1 tspsesame oil
- 1 tbspoil
Per serve
- Energy406kJ
- Total Fat3.8g
- Saturated Fat0.4g
- Total Carbohydrate3g
- Sugars2.9g
- Sodium191mg
Method
- Dice the fish into large chunks
- Place all ingredients except the canola oil into a food processor
- Pulse until the fish has been finely chopped but is not yet a smooth paste
- Shape fish mixture into 30g balls
- Slightly flatten
- Heat oil in a heavy based frying pan
- Cook the fish cakes for approximately 2 minutes each side or until golden brown and cooked through
Notes
For an adult main size portion double the quantities stated above.
Ingredients
- 480gfrozen Hoki, thawed
- ¼ cupfresh coriander, chopped
- 1 tbspfresh ginger, finely chopped
- 1chilli, finely chopped
- 1spring onion, thinly sliced
- 2kaffir lime leaves, finely chopped
- 1 tbspbrown sugar
- 2 tspfish sauce
- 1 tspsesame oil
- 1 tbspoil
Ingredients
- 480gfrozen Hoki, thawed
- ¼ cupfresh coriander, chopped
- 1 tbspfresh ginger, finely chopped
- 1chilli, finely chopped
- 1spring onion, thinly sliced
- 2kaffir lime leaves, finely chopped
- 1 tbspbrown sugar
- 2 tspfish sauce
- 1 tspsesame oil
- 1 tbspoil
Nutrition Facts
Per serve
- Energy406kJ
- Total Fat3.8g
- Saturated Fat0.4g
- Total Carbohydrate3g
- Sugars2.9g
- Sodium191mg
Method
- Dice the fish into large chunks
- Place all ingredients except the canola oil into a food processor
- Pulse until the fish has been finely chopped but is not yet a smooth paste
- Shape fish mixture into 30g balls
- Slightly flatten
- Heat oil in a heavy based frying pan
- Cook the fish cakes for approximately 2 minutes each side or until golden brown and cooked through
Notes
For an adult main size portion double the quantities stated above.
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