Thai Fish Cakes
with Sweet Chilli Dipping Sauce and Salad
Thai fish cakes are nothing like British fish cakes. They're generally thinner, chewier and altogether more fragrant.
Cals 523 · Prot 53 · Carbs 45 · Fat 17
Low Carb
30 min
Thai fish cakes are nothing like British fish cakes. They're generally thinner, chewier and altogether more fragrant.
Cals 523 · Prot 53 · Carbs 45 · Fat 17
Low Carb
Ingredients
Fishcakes
Cod fillet
6*
350 Grams
Fresh coriander
15 Grams
Red curry paste
7*
20 Grams
Soy sauce
9*10*11*
30 ML
Corn starch
20 Grams
Organic Eggs
5*
2 Pieces
Green peas
100 Grams
Vegetable oil
2 Tbsp
Slaw
White cabbage
300 Grams
Carrot
1 Piece
Cucumber
1 Piece
Spring onion
50 Grams
Unsalted peanuts
1*
40 Grams
Salt
0.5 Tsp
Dipping sauce
Lime
2 Pieces
Sweet chilli sauce
40 Grams
Fish sauce
6*10*
10 ML
Allergens
*6 Fish, *7 Crustaceans, *9 Soya, *10 Wheat, *11 Gluten, *5 Eggs, *1 Peanuts
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) | 2187 / 523 |
| Fats (g) | 17.1 |
| of which saturated (g) | 3.7 |
| Carbohydrates (g) | 45 |
| of which sugars (g) | 20 |
| Fibers (g) | 11 |
| Proteins (g) | 52.8 |
| Salt (g) | 10 |
*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 fish
Chop the cod perch into small pieces. Chop the coriander, including the stalks, roughly. Place the cod coriander, red curry paste and soy sauce in a food processor. Blitz for 1-2 min or until fully smooth.
2 Make batter
Add the corn starch and eggs to a bowl and whisk until smooth. Add the peas and cod mix. Stir to combine. Set aside.
3 Prep salad
Shred the white cabbage very finely. Peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Slice the cucumber into discs, then slice each cucumber disc into matchsticks. Finely slice the spring onion. Add cabbage, carrots, cucumber, peanuts and spring onion to a serving bowl, set aside.
4 Prep dipping sauce
Juice half of the limes into a small bowl or jar. Add the sweet chilli sauce and fish sauce and whisk or shake until fully combined - this is your dipping sauce.
5 Fry fish cakes
Heat a non-stick pan over a medium-high heat with the vegetable oil. Once hot, add 1 heaped Tbsp of fish batter at a time and fry for 2 min on each side as though making pancakes. Flip once the edges have set. Once browned and cooked through, transfer the fish cakes to kitchen paper. Keep warm.
6 Serve
Dress the salad with the juice from the remaining limes and season with salt. Mix thoroughly. Serve the fishcakes over the salad with the dipping sauce to the side.
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