Thai Fish Cakes with Rainbow Salad
and Sriracha Mayo
Make the best Thai fish cakes at home without running to the nearest Asian market.
Kcal 527 · Prot 45 · Carbs 40 · Fat 23
Low Carb
40 min
Make the best Thai fish cakes at home without running to the nearest Asian market.
Kcal 527 · Prot 45 · Carbs 40 · Fat 23
Low Carb
Ingredients
Thai fish cakes
Cod fillet
6*
350 Grams
Fresh coriander
15 Grams
Red curry paste
7*
20 Grams
Lemongrass paste
10 Grams
Fish sauce
6*10*
10 ML
Brown sugar
5 Grams
Organic Eggs
5*
1 Piece
Green beans
150 Grams
Vegetable oil
2 Tbsp
Rainbow salad
Lime
1 Piece
Sesame oil
3*
15 ML
Soy sauce
9*10*11*
10 ML
Carrot
1 Piece
Snow peas
100 Grams
Red cabbage
300 Grams
Spring onion
40 Grams
Sesame seeds
3*
10 Grams
Chili mayo
Mayonnaise
5*9*13*
24 Grams
Sriracha sauce
7 Grams
Salt
0.5 Tsp
Allergens
*6 Fish, *7 Crustaceans, *10 Wheat, *5 Eggs, *3 Sesame Seeds, *9 Soya, *11 Gluten, *13 Mustard
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) | 2202 / 527 |
| Fats (g) | 23.2 |
| of which saturated (g) | 3.6 |
| Carbohydrates (g) | 40 |
| of which sugars (g) | 18 |
| Fibers (g) | 12.4 |
| Proteins (g) | 45.2 |
| Salt (g) | 4.5 |
*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 Blitz
Chop the cod into rough chunks. Add the cod, red curry paste, lemongrass paste, fish sauce, sugar and eggs to a food processor. Blitz until a smooth and sticky batter forms.
2 Cook green beans
Trim and very finely slice the green beans. Heat a large pan over a medium heat with a drizzle of oil and a pinch of salt. Fry the green beans for 2 min. Finely chop the coriander. Fold the coriander and green beans into the batter. Refrigerate. Reserve the pan.
3 Mix mayo
In a small bowl, combine the mayonnaise and the sriracha with a pinch of salt.
4 Prep
Juice the lime into a large bowl. Combine with the sesame oil and soy sauce. Peel and grate the carrots. Slice the snow peas, lengthways. Slice the red cabbage (discard the core) and spring onion as finely as possible. Add the carrots, snow peas, spring onion, red cabbage to the bowl. Massage for 30 sec or until soft.
5 Fry
Return the reserved pan to a medium heat with a generous drizzle of oil. Once hot, scoop 1 heaped tbsp of the batter into the pan. Gently spread the mixture into a circular, flat shape. Repeat until the mixture runs out. Fry the fish cakes for 3 min on each side or until golden brown and crispy on both sides.
6 Serve
Divide the fish cakes and rainbow salad among plates. Drizzle with the sriracha mayonnaise and garnish with the sesame seeds.
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