Food To Die For – Tantalising Thai Fish Cakes

Nutrition / food to die for

Tantalising Thai Fish Cakes
Thai food is crazy tasty with fragrant flavours that will leave your tastebuds tingling. These fishcakes are so easy to make and can be frozen for one of those where you need something quick to reheat.
Prep Time:  10 minutes
Cook Time: 10 minutes
Serves 6
250g cod fillets, skinned and roughly chopped
1 tbsp chilli flakes
1/2 lemon, juiced
2 spring onions, roughly chopped
Handful of coriander, roughly chopped
1 egg
2 tbsp desiccated coconut
1 tsp sesame oil
1/4 cucumber, sliced
2 tbsp peanuts, roughly chopped
1 tbsp rice wine vinegar

  • Place the fish, chilli flakes, spring onion, lemon juice, coriander, egg, and coconut into a food processor. Pulse together the ingredients until the mixture becomes paste-like.
  • Shape the mixture into six balls and pat them down into a fish cake shape.
  • Melt the coconut oil in a large frying pan on a medium heat. Place the fish cakes into the pan gently and cook for 3-4 minutes on each side.
  • While the fish cakes are cooking, mix together the rice wine vinegar and sesame oil. Pour the dressing over the cucumber and toss to coat.
  • Once cooked, place the fishcakes onto kitchen roll to drain any oil, serves with cucumber, peanuts and a squeeze of lemon or lime.
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