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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A healthier variation of the Thai styled fish cake, can easily be adapted according to preferred levels of heat. Nutritional Information Per cake Fat total 1.2 g Saturated 0.2g Fibre 0.5g Protein10.0g carbs 6.8g sugar 0.5g sodium 299mg cals (79) Ingredients:
500 g boneless fish fillets |
3 tablespoons cornflour |
2 teaspoons fish sauce |
2 egg whites |
1/2 cup coriander leaves |
1/2 cup shallot |
1 cup dried breadcrumbs |
4 teaspoons red curry paste |
2 teaspoons sweet chili sauce |
plain flour, for coating |
cooking spray |
Directions:
1. Place fish pieces into a food processor and process a few minutes.
2. Chop Coriander leaves and shallots.
3. Add all remaining ingredients and process until a reasonably smooth consistency is reached.
4. Roll into 12 cakes then lightly coat in plain flour.
5. Generously spray a non-stick frying pan with cooking spray, when hot fry fish cakes until cooked on both sides.
6. Serve with sweet chili sauce (extra).
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