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
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
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

Make a paste

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).
Fry cakes

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.
Serve

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.
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