Red Thai fishcakes

These quick and easy Thai fishcakes make a perfect starter, and really have only three main steps –  whizz and stir up the ingredients, chill, fry. They use both king prawns and white fish.

Red Thai fishcakes

 

  • Serves icon Serves 4
  • Time icon Takes 15 min to make, 6 min to cook, plus chilling

These quick and easy Thai fishcakes make a perfect starter, and really have only three main steps –  whizz and stir up the ingredients, chill, fry. They use both king prawns and white fish.

 

Nutrition: per serving

Calories
185kcals
Fat
10.6g (1.8g saturated)
Protein
20.7g
Carbohydrates
1.6g (1.2g sugar)
Fibre
0.2g
Salt
0.7g

Ingredients

  • 300g raw peeled king prawns, defrosted
  • 150g skinless white fish fillets (such as hoki or coley)
  • 2 tbsp red Thai curry paste
  • 4 spring onions, finely sliced
  • 2 tbsp chopped fresh coriander
  • 1 red chilli, deseeded and finely chopped
  • 3 tbsp groundnut oil
  • Lime wedges and sweet chilli dipping sauce to serve
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Method

  1. Pulse the prawns, fish and curry paste in a food processor until smooth, then stir in the spring onions, coriander and chilli. Form into 8 patties, cover and chill for half an hour.
  2. Heat the oil in a frying pan over a medium heat and cook the fishcakes for 3 minutes on each side. Serve with lime wedges, sweet chilli dipping sauce and a green salad.

Nutrition

Nutrition: per serving
Calories
185kcals
Fat
10.6g (1.8g saturated)
Protein
20.7g
Carbohydrates
1.6g (1.2g sugar)
Fibre
0.2g
Salt
0.7g

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