Thai Fish Cake With Bean Sprout Salad

Thai Fish Cake With Bean Sprout Salad
Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 2 people
Estimated cost per serve is 5.12 dollar
Difficulty level: 3 out of 4

9 Ingredients

Number of servings
2
  • 500grams white fish fillet, roughly chopped
  • 1tablespoons green curry paste
  • 60grams bean sprouts
  • 1 carrot, cut into ribbons
  • 1/2 cup coriander leaves
  • 1 Lebanese cucumber, halved lengthways & sliced
  • 1 shallot, thinly sliced
  • 1 lime, cut into wedges (to serve)
  • 1teaspoons olive oil

Nutrition per serving

1330 Kilojoules or 318 Calories
15% of daily energy intake*
Protein
52.0grams
Fat
7.9grams
Carbs
10.8grams
Sugars
5.2grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Process fish in a food processor to a coarse paste, then transfer to a bowl. Add curry paste and shallot. Finely chop half the coriander, add to bowl and mix together until evenly combined.

Step 2 of 6

Using clean hands, shape mixture into 6 patties. Place on a plate and cover with plastic wrap. Refrigerate for 30 minutes.

Step 3 of 6

Heat oil in a non-stick frying pan over medium heat. Add patties and flatten each one slightly. Cook for 3-4 minutes each side or until golden and cooked through.

Step 4 of 6

Meanwhile, place bean sprouts, carrot, cucumber and remaining coriander leaves in a bowl. Gently toss to combine.

Step 5 of 6

Divide fish cakes and salad between plates. Serve with lime wedges.

Step 6 of 6

Wrap the fish cakes in plastic wrap to freeze.

You might also like


Your identity is kept private from the public

Disclaimer

Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.