Thai-style fish cakes
Whip up delicious Thai-style fish cakes with a blend of white fish, aromatic coriander, crunchy green beans, and savory fish sauce. Perfect with mixed greens and a hint of lime for a refreshing kick. Ready in minutes and packed with flavor!
- 11 Mar 2024
- Cook time 16 min
- Prep time 30 min
- 4 Servings
- 12 Ingredients
Thai-style fish cakes are a delightful and flavorful dish, bringing the vibrant tastes of Thai cuisine into your kitchen. These fish cakes blend white fish with aromatic herbs and spices, giving you a fresh, zesty bite every time. Paired perfectly with a simple salad and a tangy lime dressing, this recipe is sure to impress your family and friends.
Ingredients:
Instructions:
- Chop the white fish into small pieces and place it in a large mixing bowl.
- Finely chop the coriander leaves.
- Thinly slice the shallots.
- Cut the green beans into small, bite-sized pieces.
- In the large mixing bowl containing the fish, add the chopped coriander leaves, corn flour, fish sauce, and egg.
- Mix everything together until well combined.
- Add the sliced shallots and green beans to the mixture and mix again until evenly distributed.
- Take a small handful of the mixture and form it into a patty, around 2-3 inches in diameter and about 1/2 inch thick.
- Place the formed patties on a plate. Repeat with the remaining mixture.
- Heat 1/3 cup of olive oil in a large frying pan over medium heat.
- Once the oil is hot, carefully add the fish cakes to the pan, working in batches if necessary to avoid overcrowding.
- Cook each fish cake for about 3-4 minutes on each side, or until they are golden brown and cooked through.
- Transfer the cooked fish cakes to a plate lined with paper towels to drain excess oil.
- In a large bowl, combine the mixed greens and peanuts.
- In a small bowl, whisk together 2 tbsp of olive oil and 1 tsp of lime juice.
- Pour the dressing over the mixed greens and peanuts, and toss to coat evenly.
- Arrange the mixed greens salad on serving plates.
- Place the fish cakes alongside the salad.
- Garnish with any extra coriander leaves, lime wedges, or additional peanuts if desired.
Tips:
- Choose a firm white fish like cod or haddock for the best texture.
- Make sure to finely chop the shallots and green beans for even distribution in the fish cakes.
- If you have time, let the fish mixture chill in the refrigerator for at least 30 minutes to help it hold together better when frying.
- Use a non-stick pan to fry the fish cakes to prevent sticking and ensure a crispy exterior.
- Serve the fish cakes with a sweet chili sauce or a tangy lime dipping sauce for an extra burst of flavor.
With this Thai-style fish cakes recipe, you can easily bring a taste of Thailand to your table. Simple to prepare yet bursting with flavor, these fish cakes are sure to become a favorite in your household. Enjoy them as an appetizer, a main course, or even as delightful finger food for parties.
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 280kcal | 11% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 2.45g | 6% |
| Sugar 3.62g | 4% |
| Fat | |
| Fat 40g | 45% |
| Saturated 6g | 19% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 130mg | 23% |
| Vitamin B1 0.33mg | 28% |
| Vitamin B2 0.28mg | 22% |
| Vitamin B3 5mg | 34% |
| Vitamin B6 0.49mg | 29% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 1.30ug | 54% |
| Vitamin C 6mg | 7% |
| Vitamin E 1.13mg | 8% |
| Vitamin K 14ug | 12% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.21mg | 0% |
| Iron, Fe 1.91mg | 17% |
| Magnesium, Mg 80mg | 18% |
| Phosphorus, P 390mg | 31% |
| Potassium, K 590mg | 17% |
| Selenium, Se 20ug | 37% |
| Sodium, Na 670mg | 44% |
| Zinc, Zn 1.74mg | 16% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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