Recipes › Dinner

• Dinner
• 30 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian

Thai fish cakes with cucumber salad

White fish cakes with red curry and lime, with a sweet-sour cucumber salad.

Calories

362

Protein

31 g

Carbs

39 g

Fat

9 g

Per serving. Makes 4 servings.

Ingredients

• 500 g White fish fillet
• 1 Eggs
• 100 g Green beans
• 1 tbsp Fish sauce
• 1 tbsp Vegetable oil
• 1 Cucumber
• 2 tbsp Cider vinegar
• 1 tsp Sugar
• 1 Red chilli
• 400 g White rice, cooked
• 2 servings Red curry paste

Contains: Eggs, Fish. Always check the labels of what you buy.

Method

1. Cut the fish into chunks and blitz with the curry paste, egg and fish sauce to a thick paste.
2. Very finely slice the green beans and stir them in. With wet hands, shape into 16 small flat cakes.
3. Heat the oil in a large frying pan and fry the fish cakes in batches for 2 minutes a side until golden and cooked through.
4. For the salad, thinly slice the cucumber and chilli and toss with the vinegar and sugar.
5. Serve the fish cakes with the cucumber salad and warm rice.

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