Thai Fish Cakes
Easy to make, delicious Thai fish cakes.
Provides essential nutrients such as vitamins B3 and D, protein and an excellent source of omega-3 fatty acids, making them extremely beneficial to support good health.
Makes 6 fish cakes
Takes 30 minutes
Ingredients
- 350g white fish roughly chopped
- 100g prawns roughly chopped
- 2tsp fish sauce
- 2tsp Thai red curry paste
- 1tsp oyster sauce
- 1tsp very finely chopped fresh ginger
- 1tsp very finely chopped lime rind
- 10 very finely chopped mangetout
- 2tbs chopped fresh coriander
- 2 beaten eggs
- lug sesame oil
- 75g panko bread crumbs
Method
Dry the fish and prawns thoroughly if thawed from frozen.
Place the fish, prawns, fish sauce, curry paste, oyster sauce, ginger, lime rind, mangetout, coriander and 1/3 of the beaten eggs into a food processor and blitz until all the ingredients come together.
Divide the fish mixture into 6 equal portions, then roll and shape into a fish cake.
Coat the fish cake in the remaining egg, then dip into the breadcrumbs, press the breadcrumbs into all sides of the fish cakes.
Repeat the above to achieve a good even layer of breadcrumbs.
Heat up a lug of sesame oil in a pan on a medium heat, add the fish cakes.
Cook on both sides until golden and crisp.
To Serve
Great served with a sweet chilli dipping sauce and fresh salad.
Food Produce
Ideally use organic food produce where possible.
Visit your local food suppliers or farmers market for fresh produce.
Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.
Select foods that are ethically sourced.
Ideally know the provenance.
Consider eating more sustainable foods.
Helpful Books
Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.