Thai Fish Cakes with Coconut Curried Vegetables
Fish cakes served with broccoli and cauliflower in a curried coconut sauce.
Ingredients
Fish cakes:
- 400 g fillet of white fish skinless and boneless,
- 0.5 lime juice and grated rind
- 2 tbsp coriander thinly chopped
- 1.5 tsp Thai red curry paste
- 2 tsp grated ginger
- 1 egg white
- 0.25 tsp salt
- 1-2 tbsp rapeseed oil for frying
Vegetables:
- 1 tbsp rapeseed oil
- 1 tsp grated ginger
- 2 garlic cloves grated,
- 1.5 tsp Thai red curry paste
- 0.5 cauliflower (350 g) cut into small florets
- 0.5 broccoli (200 g) cut into small florets
- 1 can coconut milk (400 ml)
- 1.5 tsp Demerara sugar
- 1.5 tbsp fish sauce
- 0.5 lime juice
Instructions
- Put all the ingredients for the fish cakes (except for the rapeseed oil) into the food processor and process them till everything is combined. You have to make sure there are no bones in the fish!
- Form 8 round cakes from the fish mixture; put them on a plate and leave them in the fridge for at least 20 minutes.
- Heat the rapeseed oil in a big frying pan; put in the fish cakes, and fry them on medium heat for approx. 3 minutes on each side.
- In another pan, heat the rapeseed oil for the vegetables; add the ginger, garlic and chilli paste and fry till they release their aroma.
- Add the vegetables, fry for 2 minutes, stirring to coat them in spices.
- Add the coconut milk, bring to boil and cook for 5 minutes if you would like to have crunchy vegetables or a bit longer - for a softer version.
- Serve with jasmine rice.
Nutrition
Serving: 1portionCalories: 402kcalCarbohydrates: 16gProtein: 25gFat: 29gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 43mgSodium: 812mgPotassium: 1141mgFiber: 4gSugar: 5gVitamin A: 1136IUVitamin C: 110mgCalcium: 102mgIron: 5mg
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