Budget Thai fishcakes
- Portion size: Serves 4
- Hands on time 10 mins, plus 15 mins cooking time
- Difficulty: easy
This budget recipe for Thai fishcakes can be made with minced pork instead of fish – just mix all the ingredients together in a bowl, rather than a food processor.
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Ingredients
- 500g frozen white fish (pollack or cod), defrosted and finely chopped
- 1 lemongrass stick, outer layers discarded and finely chopped
- 2.5cm piece fresh ginger, grated
- 2 garlic cloves, crushed
- Handful fresh coriander, finely chopped
- Finely grated zest of 1 lime, plus extra wedges to serve (optional)
- ½ red pepper, finely chopped
- 1 red chilli, deseeded and finely chopped
- 2 tbsp plain flour
- 2 tbsp soy sauce
- 1 large free-range egg white
- 3 tbsp groundnut oil
- 400g steamed rice, to serve
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Method
- In a food processor, whizz the fish, lemongrass, ginger and garlic to a paste. Put into a bowl and mix in the coriander, lime zest, red pepper and chilli, flour, soy sauce and egg white.
- Heat the oil in a frying pan and fry dollops of the mixture, in batches, for 2-3 minutes each side until golden.
- Serve the fishcakes with steamed rice and sweet chilli sauce, if you like.
Nutrition
- 354kcals Calories
- 10.7g (2.1g saturated) Fat
- 27.6g Protein
- 39.2g (2g sugars) Carbs
- 1.6g Salt
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