Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 2 people
Estimated cost per serve is 5.05 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
1330kJ / 318Cal
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.
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