Spring Fresh Thai Fish Cakes
Servings
4
Servings
4
Ingredients
  • 500g white boneless fishHoki – skinless
  • 1 egglightly beaten
  • 1tsp red curry paste
  • 1tsp green curry paste
  • 1tbsp Arrowroot flour
  • 1tbsp fish sauce
  • 5g coriander paste
  • 90g peas & corn
  • 200g steamed sweet potato – mashed
Instructions
  1. Blend fish in food processor, add egg, curry paste, flour, fish sauce, coriander paste, sweet potato and peas & corn.
  2. Mix together.
  3. Dry fry in hot non stick pan & finish in a warm oven.
  4. Serve with a Thai inspired salad.
Recipe Notes

Approx 50 cal each

Print Recipe
Spring Fresh Thai Fish Cakes
Thai fish cakes
Course Main Dish
Cuisine Asian
Servings
Ingredients
  • 500 g white boneless fish Hoki – skinless
  • 1 egg lightly beaten
  • 1 tsp red curry paste
  • 1 tsp green curry paste
  • 1 tbsp Arrowroot flour
  • 1 tbsp fish sauce
  • 5 g coriander paste
  • 90 g peas & corn
  • 200 g steamed sweet potato – mashed
Course Main Dish
Cuisine Asian
Servings
Ingredients
  • 500 g white boneless fish Hoki – skinless
  • 1 egg lightly beaten
  • 1 tsp red curry paste
  • 1 tsp green curry paste
  • 1 tbsp Arrowroot flour
  • 1 tbsp fish sauce
  • 5 g coriander paste
  • 90 g peas & corn
  • 200 g steamed sweet potato – mashed
Thai fish cakes
Instructions
  1. Blend fish in food processor, add egg, curry paste, flour, fish sauce, coriander paste, sweet potato and peas & corn.
  2. Mix together.
  3. Dry fry in hot non stick pan & finish in a warm oven.
  4. Serve with a Thai inspired salad.
Recipe Notes

Approx 50 cal each