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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 176.6
  • Total Fat: 4.5 g
  • Cholesterol: 62.3 mg
  • Sodium: 653.2 mg
  • Total Carbs: 3.6 g
  • Dietary Fiber: 0.8 g
  • Protein: 28.4 g

View full nutritional breakdown of Thai Fish Cakes calories by ingredient
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Thai Fish Cakes

Submitted by: PIAQUA

Introduction

From the Food Lover's Collection: Thai book. From the Food Lover's Collection: Thai book.
Number of Servings: 4

Ingredients

    1 lb Skinned white fish fillet (cut into chunks)
    6 scallions (finely chopped)
    1-2 tbsp red curry paste
    1 tbsp thai fish sauce
    2 egg whites
    canola oil for frying (you may need more if not using a non-stick)

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Directions

Place all ingredients except for oil into a food processor and process into a coarse paste.

With damp hands, shape the paste into 12 small, flattened cakes.

Cover and chill for 30 minutes.

Heat oil in a pan on medium heat, and when ready add fish cakes in batches for 3 minutes on the first side and 2 minutes on the second, or until browned.

Remove and place onto paper towels to drain excess oil and begin a new batch.

You may want to keep the cooked fish cakes in a low degree oven to keep warm while cooking the other batches.

Serve with your choice of side (the book recommends a coconut rice) and lime wedges and sweet chili sauce for garnish.

Number of Servings: 4

Recipe submitted by SparkPeople user PIAQUA.






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