Healthy Thai fishcakes
Serves 4, Makes 24 cakes
For the fishcakes:
- 600g firm white fish, finely sliced
- 1 garlic clove, minced
- 2 spring onions, chopped
- 2 tsp lime zest (about 1 lime’s worth)
- 2 tsp freshly grated ginger
- 2 tsp red curry paste
- 1 egg
- 3 tbsp wholemeal flour
- oil spray
For the salad and dressing:
- 2 cups cooked rice vermicelli (about 75g dry or 1½ little nests)
- 1 red capsicum, finely sliced
- 1/4 cup chopped coriander
- 1/4 cup mint
- 1 cup chopped spinach
- 1 tbsp sesame oil
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp sugar
Healthy Thai fishcakes
Place fish, garlic, spring onions, lemon zest, red curry paste and egg into a food processor and pulse until combined. Don’t over pulse as the mixture will become pasty; you just want the fish to be finely chopped still with some texture.
Stir through flour and season with a little salt.
Heat a non stick frying pan to medium high, spray lightly with oil and place ¼ cups of fish mixture into the pan.
Cook fishcakes in batches for 5 minutes per side or until cooked through.
While cakes are cooking, toss together cooked rice vermicelli, capsicum, coriander, mint and spinach.
Combine the sesame oil, soy sauce, lime juice and sugar in a jar, give a good shake and pour over the noodle salad.
Divide salad among plates or bowls and top with fish cakes.
Find related thai recipes
- Thai beef salad with nam jim
- Beef skewers with peanut sauce
- Chicken cashew and hokkien noodle stir fry
- Chilli beef with choy sum
- Thai barbecued chicken recipe
- Thai chicken rice paper rolls
- Thai fish cakes
- Thai lentil and garlic soup
- Thai pumpkin soup
- Thai roasted tofu with ginger, basil and chilli vegetables
- Thai style beef salad
- Thai vegetable curry
- Any type of firm white fish will do. If you’re unsure about what to choose, just ask for a firm white fish that’s good for fishcakes.
- Different fish will give you different textures. Softer fish such as basa will give you a smooth, soft texture whereas a firmer fish such as snapper will give you a meatier firmer texture. I prefer the snapper but it’s personal preference.
- This recipe would also work well with salmon.
- My girls don’t like things too spicy so I go light on the curry paste. If you’ve got spicy eaters in your house, up the curry paste.
- I use brown rice vermicelli because it’s higher in protein and fibre, but you can certainly use white.
- Rice vermicelli often comes dried in little nest parcels (about 4 per packet). 75g equals about 1½ nests. I usually cook 2, keeping some noodles for another day.
- Nutritional values per serve: 1355kj (323.6cals); 7.4g total fat (1.4g saturated fat); 2.4g fibre
- This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.