Healthy Thai Fish Cakes
Along with Tom Yum Soup, Thai fish cakes always remind me of my honeymoon - which was nearly 9 years ago now - eek! When we returned home we got really into cooking Thai food, sometimes with success, often not. Thai fish cakes are meant to be fried, and I always ended up burning them.
The first time I successfully recreated Thai fish cakes is when I baked them in the oven, which also makes them more healthy - hooray! Baking them is much easier than frying. Bags of frozen fish are inexpensive and ideal for these Thai fish cakes.
A tube of Gourmet Garden Thai Seasoning is ideal for flavouring Thai fish cakes and cuts the prep down considerably. If you can't get hold of any, blend up the following: 1-2 red chillies, handful fresh coriander, 2 spring onions, 4 cloves garlic, thumb sized piece of ginger and a stalk lemongrass.
I've also included a recipe for sweet chilli and ginger sauce - it's so easy to make and the obligatory accompaniment to Thai fish cakes. Give everyone their own bowl to allow for double dipping. They make a great 'picky food' or a main meal with noodles.
Healthy Thai Fish Cakes
- Serves 4 as a main or 8 as a starter
- Time: 15 mins prep + 30 mins cooking time
- Cost: £1.31 per serving*
- Calories: 245 per serving*
*based on 4 sharing using Gourmet Garden Thai Seasoning, thai fish cakes only without sweet chilli sauce
For the healthy Thai fish cakes:
- 2 tablespoons vegetable oil
- 500g frozen white fish, defrosted
- 80g tube Gourmet Garden Thai Seasoning (or see above)
- 1 tablespoon soy sauce
- Juice of 1 lime
- 1 egg
- 130g frozen green beans, defrosted and finely sliced
- 2-3 tablespoons dry breadcrumbs
- Salt & pepper to taste
For the sweet chilli and ginger sauce:
- 100g white sugar
- 100ml rice vinegar (or white winegar)
- 100ml water
- 2 tsp Gourmet Garden chilli / 1 finely chopped red chilli
- 2 tsp Gourmet Garden ginger or 2 tsp finely chopped fresh ginger
- Pre-heat the oven to 180 C / gas mark 5. Line a baking sheet with baking paper and use around half the vegetable oil to grease the paper.
- Place the fish in a food processor and blend until it's smooth but not like a paste. Add the Thai spices, soy sauce, lime juice, egg and green beans and mix well.
- Add enough breadcrumbs to bind the mixture and season to taste. Mix very well to combine. Roll the mixture into 16-18 balls and shape into patties.
- Place on the greased baking paper on the baking tray and brush the top of each Thai fish cake with the remaining vegetable oil.
- Bake for around 30 minutes until golden brown and cooked through. Turn the Thai fish cakes once during the cooking time.
- To make the sweet chilli and ginger sauce, place all the ingredients in a pan and stir over a medium heat until the sugar has dissolved. When the sugar has dissolved, bring to the boil and simmer vigorously for around 5-7 minutes until the mixture has a syrupy consistency. Leave to cool before serving.