Thai Fishcakes

Hot, spicy and keeps you going back for more - these easy Thai fishcakes are made in no time, and packed full of flavour.

  • high-protein-icon
  • low-in-sugar-icon
  • omega-3-icon
  • low-saturated-fat-icon
  • one-plus-vege-icon
  • low-sodium-icon

Ingredients

  • 1 x 425g box

    Sealord Natural Hoki Fillets, defrosted overnight & diced

  • 1 tbsp

    thai red curry paste

  • 2 tbsp

    fresh coriander, chopped

  • 2

    spring onions, finely sliced

  • 1

    egg

  • 1

    lime, juice and zest

  • 2 tbsp

    plain flour, for dusting

  • vegetable oil, for shallow frying

Directions

  1. Put all ingredients except the oil and flour, into a food processor and blend until smooth. If you don't have a food processor, chop all ingredients as fine as you can.
  2. Shape the mixture into 12 small fishcakes and refrigerate for 10 minutes.
  3. Remove fishcakes from the fridge and lightly dust with flour.
  4. Heat oil in a frying pan and place over a medium heat. Fry the fish cakes for 2-3 minutes on each side, or until golden brown.
  5. Serve with wedges of lime and sweet chilli dipping sauce.

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Nutritional Information*

(per serve) | (per 100g)

526kJ

Energy

20.7g

Protein

2.5g

Total Fat

0.7g

Saturated fat

285mg

Sodium

70mg

EPA

180mg

DHA

4.2g

Total Carbohydrate

1.1g

Sugar

*Nutrition figures are averages only.

379kJ

Energy

14.9g

Protein

1.8g

Total Fat

0.5g

Saturated fat

205mg

Sodium

50.5mg

EPA

129.7mg

DHA

3g

Total Carbohydrate

0.8g

Sugar

*Nutrition figures are averages only.