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Budget Thai fishcakes

Published: 31 May 09
Updated: 18 Mar 24

This budget recipe for Thai fishcakes can be made with minced pork instead of fish – just mix all the ingredients together in a bowl, rather than a food processor.

Easy
June 2009

Test kitchen approved

Serves 4
Hands on time 10 mins, plus 15 mins cooking time

This budget recipe for Thai fishcakes can be made with minced pork instead of fish – just mix all the ingredients together in a bowl, rather than a food processor.

Dairy-free recipes

Nutrition: per serving

Calories: 354kcals
Fat: 10.7g (2.1g saturated)
Protein: 27.6g
Carbohydrates: 39.2g (2g sugars)
Salt: 1.6g

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Ingredients

500g frozen white fish (pollack or cod), defrosted and finely chopped
1 lemongrass stick, outer layers discarded and finely chopped
2.5cm piece fresh ginger, grated
2 garlic cloves, crushed
Handful fresh coriander, finely chopped
Finely grated zest of 1 lime, plus extra wedges to serve (optional)
½ red pepper, finely chopped
1 red chilli, deseeded and finely chopped
2 tbsp plain flour
2 tbsp soy sauce
1 large free-range egg white
3 tbsp groundnut oil
400g steamed rice, to serve

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Method

In a food processor, whizz the fish, lemongrass, ginger and garlic to a paste. Put into a bowl and mix in the coriander, lime zest, red pepper and chilli, flour, soy sauce and egg white.
Heat the oil in a frying pan and fry dollops of the mixture, in batches, for 2-3 minutes each side until golden.
Serve the fishcakes with steamed rice and sweet chilli sauce, if you like.