Thai Fish Cakes
with Cucumber, Chilli and Avocado Salad and Sweet Chili Sauce
A perfectly spicy, fresh and totally tasty ‘gastro pub style’ dinner.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
30 min
A perfectly spicy, fresh and totally tasty ‘gastro pub style’ dinner.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Fish cakes
Nile perch fillet
6*
0 Grams
Allergens
*6 Fish
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make a paste
Combine fish (cut roughly to chunks), coconut oil, fish sauce, peeled and chopped garlic, peeled and sliced ginger, half of the fresh coriander, chili powder, cumin powder and coriander powder in the bowl of a food processor. Pulse until mixture becomes a thick paste (you might need to scrape the sides with a rubber spatula several times).
2 Fry cakes
Form into small balls and press into patties about 2-3 cm thick. You will need to wet your hands frequently to keep the mixture from sticking. Heat a large pan with a spoon of oil at medium heat. Fry the fish cakes slowly 6 minutes per side, until golden brown and cooked through. Season with salt and pepper.
3 Serve
Prepare the salad. Cut the cucumber in half lengthwise and then slice into 2.5 cm slices. Tip into a bowl. Dice the avocado into similar sized pieces and add to the bowl. Chop the green chili (remove the white pips if you don’t want it too spicy). Add the chili, remaining coriander, the zest and juice of the lime, a small spoon of oil and some salt. Mix well. Serve the fish cakes with sweet chili sauce and the cucumber and avocado salad.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?