Thai-style fish cakes

Total cost: $22.96 / $5.74 per serve

(3)

Cooking difficulty: Easy

Serves: 4

Preparation: 15 mins

Cooking: 5 mins

Ingredients

650g boneless firm white fish fillets, skin off, coarsely chopped: sustainable species include Atlantic Salmon, Snappers, Blue Grenadier, Emperors, Mulloway, Pearl Perch, Red Emperor, Banded Morwong, Blue-eye Trevalla, Spanish Mackerel.

4 fresh kaffir lime leaves, thinly shredded (or zest from 2 limes)

1/2 cup fresh coriander leaves

1 egg white

1 fresh long red chilli, deseeded, thinly sliced

1/2 cup hot chilli sauce

Cooking oil spray

100g rice vermicelli noodles

2 Lebanese cucumbers, halved lengthways, thinly sliced

2 eschalots, thinly sliced

100g fresh Asian-style salad leaves or mesclun mix

1 1/2 tablespoons toasted peanuts, coarsely chopped

1 1/2 tablespoons Thai-style dressing

Method

Place fish, lime leaves, coriander, egg white, half the chilli and half the chilli sauce into a food processor. Process until combined. Shape mixture into 16 small patties.

Spray a large frying pan with oil and place over medium high heat. Cook fish cakes for 2–3 minutes each side, or until golden and cooked through. Transfer to a plate lined with paper towel.

Meanwhile, place noodles into a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate noodles. Drain. Refresh under cold water. Cut into 6cm-lengths. Place noodles, cucumber, eschalots, salad mix, peanuts, dressing and remaining chilli into a bowl. Toss gently to combine.

To serve

Serve fish cakes with cucumber salad and remaining chilli sauce.

TIP: Reduce or omit chilli for a milder flavour.

Adapted from a recipe courtesy of Australian Healthy Food Guide magazine. For more healthy recipe inspiration, visit Healthy Food Guide.

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Thai-style fish cakes

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