THAI FISH CAKES
These little fish cakes are very popular as street food in Thailand and also make a perfect appetizer with a spicy peanut dip.
INGREDIENTS
12 oz / 350 g white fish fillet, such as cod or haddock, skinned
1 tbsp Thai fish sauce
2 tsp Thai red curry paste
1 tbsp lime juice
1 garlic clove, crushed
4 dried kaffir lime leaves, crumbled
1 egg white
3 tbsp chopped cilantro
vegetable oil, for pan-frying
salad greens, to serve
PEANUT DIP
1 small fersh red chili
1 tbsp light soy sauce
1 tbsp lime juice
1 tbsp brown sugar
3 tbsp chunky peanut butter
4 tbsp coconut milk
salt and pepper
snipped fresh chives, to garnish
1. Place the fish fillet in a food processor with the fish sauce, curry paste, lime juice, garlic, lime leaves, and egg white and process until a smooth paste forms.
2. Add the chopped cilantro and quickly process again until mixed. Divide the mixture into 8-10 pieces and roll into balls between the palms of your hands, then flatten to make small round patties and reserve.
1. To make the dip, halve and seed the chili, then chop finely. Place in a small pan with the soy sauce, lime juice, sugar, peanut butter, and coconut milk and heat gently, stirring constantly, until thoroughly blended. Adjust the seasonin, adding more lime juice or sugar to taste.
2. Heat the vegetable oil in a skillet and fry the fish cakes in batches for 3-4 minutes on each sie until golden brown. Drain on paper towels and serve hot on a bed of salad greens with the peanut dip, garnished with chives.
Nutritional Information
Calories 205
Protein 17g
Carbohydrate 7g
Sugars 6g
2. Add the chopped cilantro and quickly process again until mixed. Divide the mixture into 8-10 pieces and roll into balls between the palms of your hands, then flatten to make small round patties and reserve.
1. To make the dip, halve and seed the chili, then chop finely. Place in a small pan with the soy sauce, lime juice, sugar, peanut butter, and coconut milk and heat gently, stirring constantly, until thoroughly blended. Adjust the seasonin, adding more lime juice or sugar to taste.
2. Heat the vegetable oil in a skillet and fry the fish cakes in batches for 3-4 minutes on each sie until golden brown. Drain on paper towels and serve hot on a bed of salad greens with the peanut dip, garnished with chives.
Nutritional Information
Calories 205
Protein 17g
Carbohydrate 7g
Sugars 6g
Fat 12g
Saturates 2g
Source : Time to cook low carb
Saturates 2g
Source : Time to cook low carb
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