Thai · Dinner
Fried Fish Cakes (High-Protein)
Thai-style fried fish cakes made from white fish fillet blended with shrimp and egg white, bound with red curry paste, fish sauce, and green beans, pan-fried until golden, served with cucumber relish and lime.
$6
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
478Calories
54.6gProtein
18.9gFat
24.3gCarbs
11.8gSugar
5.6gFiber
1584mgSodium
259mgChol
3.1gSat Fat
940mgPotassium
95mgCalcium
3.4mgIron
2.9mcgVitamin B12
14.2mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Cube the white fish fillet and pat the shrimp dry. Pulse both together in a food processor with the egg white until slightly chunky.
2
Build
Transfer the fish paste to a bowl and mix in the red curry paste, fish sauce, sugar, lime zest, sliced green beans and chickpea flour by hand until combined.
3
Chill
Cover the bowl and refrigerate the mixture for 10 minutes until it firms up enough to shape into patties.
4
Fry
Heat the vegetable oil in a nonstick skillet over medium heat. Fry the patties 3 to 4 minutes per side until deep golden brown and firm.
5
Plate
Stir together the sliced cucumber, rice vinegar and sugar for relish. Arrange the fish cakes on a plate, scatter over the chopped peanuts and cilantro, spoon the relish alongside and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g white fish fillet
- 5.6 oz160g raw shrimp
- 22 large egg white
- 3 tbsp3 tbsp red curry paste
- 4 tsp4 tsp fish sauce
- 2 tsp2 tsp sugar
- 2 tsp2 tsp lime zest
- 3.6 oz100g green beans
- 4 tbsp32g chickpea flour
- 2 tbsp28g vegetable oil, for pan-frying
- 3.6 oz100g cucumber
- 2 tbsp30ml rice vinegar
- 2 tsp2 tsp sugar, for relish
- 2 tbsp2 tbsp peanuts
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
