Thai Fishcakes With Cucumber Salad Recipe

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Ingredients:

Serving

Directions:

Remove any bones from the fish and cut into small pieces.
Place the capsicum, chillis, garlic, lemon rind and fish sauce in a food processor and blend to a paste.
Add the fish pieces and blend well. Add coconut milk and egg.
Place mixture in a bowl.
Cut beans into small pieces and stir into the fish paste.
Chill in refrigerator overnight or for at least two hours.
Heat oil in a frying pan.
Use a spoon to shape the fishcakes as the mixture is a bit sticky, and shallow-fry until crisp and brown, turning once.
Drain on a paper towel.
Cucumber Salad:.
Peel cucumber, slice in half lengthways and remove seeds with a spoon.
Slice thinly.
Dissolve sugar in vinegar and toss cucumber well in the mixture.
Sprinkle over finely chopped chillis, crushed peanuts, shallots and coriander leaves.
Marinate for one hour.
Sprinkle with fish sauce before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	328.54 Kcal (1376 kJ)
Calories from fat	162.76 Kcal
		% Daily Value*
Total Fat	18.08g	28%
Cholesterol	45.55mg	15%
Sodium	520.54mg	22%
Potassium	485.82mg	10%
Total Carbs	30.77g	10%
Sugars	8.64g	35%
Dietary Fiber	5.23g	21%
Protein	13.18g	26%
Vitamin C	51.6mg	86%
Iron	1.9mg	10%
Calcium	52.2mg	5%

Amount Per 100 g
Calories	114.72 Kcal (480 kJ)
Calories from fat	56.83 Kcal
		% Daily Value*
Total Fat	6.31g	28%
Cholesterol	15.91mg	15%
Sodium	181.76mg	22%
Potassium	169.64mg	10%
Total Carbs	10.74g	10%
Sugars	3.02g	35%
Dietary Fiber	1.83g	21%
Protein	4.6g	26%
Vitamin C	18mg	86%
Iron	0.6mg	10%
Calcium	18.2mg	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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