TOM KERRIDGE'S THAI FISH CAKES RECIPE - BBC FOOD
These easy Thai fish cakes are full of intense flavours with green beans for extra texture. Each serving provides 354 kcal, 38g protein, 9g carbohydrate, 18g fat, 5g fibre.
Provided by Tom Kerridge
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 4
Number Of Ingredients 19
Steps:
- 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.
- To make the salad, mix together the carrot, cucumber, red onion, radishes, coriander and mixed leaves in a large bowl.
- 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.
- 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.
Nutrition Facts : Calories 354kcal, CarbohydrateContent 9g, FatContent 18g, FiberContent 5g, ProteinContent 38g
200-400 CALORIE RECIPES | BBC GOOD FOOD
Low in calories yet still super-satisfying – there's lighter recipes that make the most of the tastiest ingredients, including salads, stir-fries and stews.
Provided by Good Food team
Number Of Ingredients 1
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