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.

Rebecca Coomes Recipes Thai Fish Cakes And Salad
Imperial
Metric

Ingredients

Fish Cakes

  • Herbal Leaves H1qygbnam

    750g white fish, diced

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    1 garlic clove, minced (exclude if necessary)

  • Herbal Leaves H1qygbnam

    1 long red chilli, minced

  • Herbal Leaves H1qygbnam

    4 spring onions (green part only), sliced

  • Herbal Leaves H1qygbnam

    1 tbs apple cider vinegar

  • Herbal Leaves H1qygbnam

    2 eggs

  • Herbal Leaves H1qygbnam

    1 tbs lime juice

  • Herbal Leaves H1qygbnam

    1.5 cups macadamia nuts

  • Herbal Leaves H1qygbnam

    1 tbs coconut oil

Side Dish

  • Herbal Leaves H1qygbnam

    4 ice berg lettuce leaves

  • Herbal Leaves H1qygbnam

    Handful cherry tomatoes

  • Herbal Leaves H1qygbnam

    1/2 large cucumber, sliced

  • Herbal Leaves H1qygbnam

    Handful of Vietnamese mint

  • Herbal Leaves H1qygbnam

    Handful of coriander

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    2 tbs olive oil

  • Herbal Leaves H1qygbnam

    2 tbs lime juice

  • Herbal Leaves H1qygbnam

    1 lime, halved

Method

  • Herbal Leaves H1qygbnam

    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

  • Herbal Leaves H1qygbnam

    Beat the remaining egg in a bowl. Place the macadamia crumbs on a plate

  • Herbal Leaves H1qygbnam

    Remove the fish from the food processor and roll into patties

  • Herbal Leaves H1qygbnam

    Dip each patty in the beaten egg then roll in macadamia nut crumbs, set aside

  • Herbal Leaves H1qygbnam

    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

  • Herbal Leaves H1qygbnam

    Meanwhile place all salad ingredients in a large bowl and season to taste

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    Serve fish cakes on a bed of salad with a lime cheek for extra zing

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