Full of intense flavours with green beans for extra texture, these Thai fish cakes make a lovely low carb meal served with a salad.
Serves Four
For the fish cakes
600g/1lb 5oz salmon fillet, skin removed and cut into chunks
1 large free-range egg
2 tsp lemongrass paste
2 tbsp Thai red curry paste
1 tbsp fish sauce
4 kaffir lime leaves, finely shredded
100g/3½oz green beans, finely sliced
1-calorie sunflower oil spray
sea salt and freshly ground black pepper
2 limes, cut in half, to serve
1 large free-range egg
2 tsp lemongrass paste
2 tbsp Thai red curry paste
1 tbsp fish sauce
4 kaffir lime leaves, finely shredded
100g/3½oz green beans, finely sliced
1-calorie sunflower oil spray
sea salt and freshly ground black pepper
2 limes, cut in half, to serve
For the salad
2 carrots (about 200g/7oz), peeled and cut into thin ribbons
200g/7oz cucumber, peeled and cut into thin ribbons
½ red onion, thinly sliced
12 radishes, thinly sliced
large handful of coriander, roughly chopped
60g/2¼oz mixed salad leaves
1 tbsp rice wine vinegar
1 tbsp soy sauce
salt and freshly ground black pepper
200g/7oz cucumber, peeled and cut into thin ribbons
½ red onion, thinly sliced
12 radishes, thinly sliced
large handful of coriander, roughly chopped
60g/2¼oz mixed salad leaves
1 tbsp rice wine vinegar
1 tbsp soy sauce
salt and freshly ground black pepper
Method
1. Put the salmon into a food processor with the egg, lemongrass paste, curry paste, fish sauce and lime leaves. Season with salt and pepper and blend until the mixture comes together but still has some texture. Transfer to a bowl and fold in the sliced beans. Cover and leave in the fridge until needed.2. To make the salad, mix together the carrot, cucumber, red onion, radishes, coriander and mixed leaves in a large bowl.
3. Heat a large pan over a medium–high heat. Divide the fish cake mixture into eight equal-sized pieces and shape into patties. Spray a little oil into the pan and add four of the fish cakes, spacing them apart and flattening each one slightly. Cook for 2–3 minutes on each side or until cooked through. Set the cooked fish cakes aside on kitchen paper while you cook the remaining fish cakes.
4. Add the rice vinegar and soy sauce to the salad and mix well. Divide between serving plates and add two fish cakes and a lime half to each plate. Serve straight away.
To freeze, place the uncooked patties on a tray lined with baking paper and freeze until firm, then pack into a zip-lock bag or container. Defrost fully in the fridge before cooking as per the recipe.
From original idea here
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All the best Jan
All the best Jan
29 comments:
...this is something that I've never had.
These fish cakes sound good thanks Happy new week
Kathy
Your diet is rich in variety - which is lovely to see.
Se ven muy ricos. Gracias por la receta. La haré pronto. Te mando un beso.
That's a nice recipe, be tasty.
Goodness these look so tasty, Must try !
Looks very tasty. We love fish cakes.
God bless.
These sound delicious! Valerie
The fish cakes look and sound yummy. Thanks for sharing the recipe.
Take care, enjoy your day and the week ahead.
This looks so delicious! I'll have to try it. Thank you for always sharing such wonderful recipes!
Yummy.
www.rsrue.blogspot.com
That would be so good. We grill Salmon about once a week but sometimes we have leftovers. This would be a good recipe for the extras!
That looks delicious.
I love Thai flavors and I know I'd enjoy these fish cakes I always have lemon grass paste in my refrigerator to add to recipes. Have a wonderful week!
Yummy!
These sound amazing. Have a great week. 🙂
I am a fan of fish cakes. I use salmon or tuna. :-)
YUM! They look delicious. My late MIL used to make salmon patties as she called them. This looks like an amazing recipe for me to try and Marty and I both love Salmon. Thanks for sharing. Hugs and blessings, Cindy
As I do not go for seafood, I would pass on this one.
Salad looks good. My other half eats fish, so I think he'd love them :-D
Excellent recipe! I like fish in all its forms.
This looks yummy although I was never a fish eater due to its smell. :)
Wow memories. We would have salmon patties or tuna casserole every friday for dinner since we were Catholics (at one time)...
I would eat these but Roger does not like salmon at all!
Wow these look so good. You make the best food.
That's a pretty looking dish.xxx
This sounds and looks delicious! :)
~Jess
Buena comida. Buen día.
That's a really good one but I think I'd do a third each of salmon, white fish and prawns. Salmon can be a very strong taste. Must try and get some lemon grass paste, I didn't know such a product is out there.
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