Thai Fishcakes. Recipe

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Thai Fishcakes.
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Ingredients:

Directions:

  1. Put the fish fillet in a food processor with the fish sauce, red curry paste, lime juice, garlic, lime leaves and egg white and process the ingredients until a smooth paste forms.
  2. Stir in the fresh coriander and process the paste again til mixed.
  3. Dived the mixture into 8-10 pieces and roll into balls. Flatten the balls to make round patties and set aside.
  4. To make the peanut dip halve and deseed the chilli, the chop finely. Place in a small pan with the rest of the dip ingredients and heat gently, stirring continuously until blended. Season to taste.
  5. Heat the oil in a frying pan and cook the fishcakes for 3-4 mins each side until golden brown.
  6. Drain on kitchen paper and serve hot on a bed of salad leaves with the peanut dip.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 112.53 Kcal (471 kJ)
Calories from fat 56.28 Kcal
% Daily Value*
Total Fat 6.25g 10%
Cholesterol 17.94mg 6%
Sodium 254.32mg 11%
Potassium 297.97mg 6%
Total Carbs 4.43g 1%
Sugars 2.6g 10%
Dietary Fiber 0.87g 3%
Protein 10.29g 21%
Vitamin C 13.5mg 23%
Vitamin A 0.1mg 2%
Iron 2.1mg 12%
Calcium 50mg 5%
Amount Per 100 g
Calories 141.25 Kcal (591 kJ)
Calories from fat 70.65 Kcal
% Daily Value*
Total Fat 7.85g 10%
Cholesterol 22.52mg 6%
Sodium 319.23mg 11%
Potassium 374.02mg 6%
Total Carbs 5.56g 1%
Sugars 3.26g 10%
Dietary Fiber 1.09g 3%
Protein 12.91g 21%
Vitamin C 17mg 23%
Vitamin A 0.1mg 2%
Iron 2.6mg 12%
Calcium 62.8mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.6
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free

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