Meal Type: , ,
Diet Type: , ,
Cooking Time:

Prep: 20 mins

Cook: 10 mins

Yields: 2 large servings or 4 small servings

Take your taste buds on a trip to Thailand with these tasty fishcakes.

Thai Fish Cakes & Salad Featured Photo
Imperial
Metric

Ingredients

Fish Cakes

  • 750g white fish, diced
  • 1 garlic clove, minced (exclude if necessary)
  • 1 long red chilli, minced
  • 4 spring onions (green part only), sliced
  • 1 tbs apple cider vinegar
  • 2 eggs
  • 1 tbs lime juice
  • 1.5 cups macadamia nuts
  • 1 tbs coconut oil

Side Dish

  • 4 ice berg lettuce leaves
  • Handful cherry tomatoes
  • 1/2 large cucumber, sliced
  • Handful of Vietnamese mint
  • Handful of coriander
  • 2 tbs olive oil
  • 2 tbs lime juice
  • 1 lime, halved

Method

  • Place the fish, garlic, spring onions, ginger, chilli, vinegar, 1 egg and lime juice in a food processor and blend until smooth and fully incorporated.
  • Beat the remaining egg in a bowl. Place the macadamia crumbs on a plate.
  • Remove the fish from the food processor and roll into patties.
  • Dip each patty in the beaten egg then roll in macadamia nut crumbs. Set aside.
  • Melt the coconut oil in a hot pan then reduce the heat to medium. Add the fish cakes until cooked through and browned on both sides.
  • Meanwhile, place all salad ingredients in a large bowl and season to taste.
  • Serve fish cakes on a bed of salad with a lime cheek for extra zing.

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