Budget Thai fishcakes
- June 2009
- Serves 4
- Hands on time 10 mins, plus 15 mins cooking time
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.
- Dairy-free recipes
- 10.7g (2.1g saturated)
- 39.2g (2g sugars)
- 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
- 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.
Frozen fish is great for things like fishcakes, where you are adding loads of other flavours, plus it costs a lot less than fresh.
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