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Thai Fishcakes Served with Thai Cucumber Salad

Spicy white fish patties blended with aromatics, fried until crisp, and served with a refreshing, tangy cucumber and peanut salad.

HealthyFishSeafoodDairy FreeSpicy
Estimated Nutrition
Calories
396.1
kcal / serving
1584.2 kcal total
Carbs
21.2g
per serving
84.6 g total
Fat
22.1g
per serving
88.4 g total
Protein
29.6g
per serving
118.5 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
35
g
Caster Sugar
CondimentsSauces
1
tbsp
Fish Sauce
for fishcake paste
50
ml
Rice Vinegar
0.5
tbsp
Fish Sauce
for salad seasoning
Dairy
1
piece
Egg
whole
Liquids
125
ml
Coconut Milk
NutsSeeds
2
tbsp
Coriander
fresh
2
clove
Garlic
chopped
1
stalk
Lemongrass
tender part only, chopped
2
tbsp
Coriander Leaves
chopped for salad
40
g
Peanuts
roasted and chopped
OilsFats
1
ml
Vegetable Oil
for frying
Seafood
500
g
Fish Fillets
whiting, pollock, or coley, cut into small pieces
Vegetables
0.5
piece
Red Pepper
chopped
2
piece
Red Chillies
chopped
3
piece
Spring Onions
finely chopped
125
g
Green Beans
finely sliced into 3mm pieces
2
piece
Cucumber
peeled, halved, and de-seeded
2
piece
Hot Chillies
finely diced for salad
2
piece
Shallots
finely diced

Method

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