Fish Cakes with Relish
|Boneless fish fillets||1 Pound (500 Gram, Fine Fleshed)|
|Thai red curry paste||3 Tablespoon|
|Chopped fresh coriander||2 Tablespoon|
|Fresh basil leaves||1 Tablespoon|
|Green beans||3 Ounce, finely chopped (90 Gram)|
|Kaffir lime leaves||2 , finely shredded|
|Vegetable oil||1 Cup (16 tbs) (For Shallow Frying)|
|For cucumber relish|
|Cucumber||1 , seeded and chopped|
|Fresh red chilies||1 , chopped|
|Rice vinegar||2 Tablespoon|
|Chopped roasted peanuts||1 Tablespoon|
1. Place fish, curry paste, coriander, basil and egg white in a food processor and process to make a smooth thick paste. Place mixture in a bowl, add beans and lime leaves (if using) and mix to combine. Cover and refrigerate for 1 hour.
2. To make relish, place cucumber, chilli, sugar, vinegar, water and peanuts (if using) in a bowl and mix to combine. Cover and refrigerate until required.
3. Using wet or lightly oiled hands, take 2 tablespoons of fish mixture and roll into a ball, then flatten to form a disk. Repeat with remaining fish mixture.
4. Heat about 2.5 cm/1 in oil in a frying pan over a high heat and cook fish cakes, a few at a time, for 2 minutes each side or until well browned and cooked through. Drain on absorbent kitchen paper and serve hot fish cakes with relish.
Calories 439 Calories from Fat 350
% Daily Value*
Total Fat 40 g61.1%
Saturated Fat 5 g24.8%
Trans Fat 0 g
Cholesterol 50 mg16.7%
Sodium 549.2 mg22.9%
Total Carbohydrates 7 g2.4%
Dietary Fiber 1.1 g4.2%
Sugars 3.4 g
Protein 15 g29.9%
Vitamin A 10.2% Vitamin C 8.2%
Calcium 5.4% Iron 2%
*Based on a 2000 Calorie diet