This is a fantastic main meal that will not leave you feeling overly full and bloated but entirely satisfied. The herb and spice ingredients for the fish cakes are a general guideline, feel free to make as spicy or mild as you’d like. Why not make extra fish cakes and freeze for a quick and easy meal at a later date?
Thai Fish Cakes with Stir-fried Vegetables
Ingredients
For the fish cakes:
- 1 white fish fillet
- Juice of ½ lime
- 1 tsp Thai red curry paste
- ¼ red chilli
- Handful fresh coriander
- ½ tbsp fish sauce
- ½ tbsp sesame oil
- Olive oil
For the stir fry:
- ½ tbsp water
- ½ tbsp soy sauce
- ¼ bag supermarket stir-fry vegetables
Steps
- Step 1
Put the fish fillet, lime juice, curry paste, chilli, coriander, fish sauce and sesame oil into a food processor and pulse until the consistency is even.
- Step 2
Form the mixture into patties and cook them in a pan with the olive oil, turning after 3 minutes.
- Step 3
In a wok, heat the water and soy sauce, then tip in the stir-fry vegetables.
- Step 4
Mix, cover and steam for 4 minutes.
- Step 5
On a plate, arrange the fish cakes on top of the vegetables and serve immediately.
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By The Healthy Employee
- Servings: 1
- Meals or Courses: LunchMainsStarter
- Dish Type: Spicy
- Seasons and Occasions: AutumnFather's DayMother's DaySpringWinter
- Difficulty Level:
- Ratings:
- Created: February 13, 2011
