Thai Fish Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb Skinned white fish fillet (cut into chunks)6 scallions (finely chopped)1-2 tbsp red curry paste1 tbsp thai fish sauce2 egg whitescanola oil for frying (you may need more if not using a non-stick)
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.
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.
Nutritional Info 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
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