Thai · Dinner
Fried Fish Cakes (Low-Calorie)
White fish fillet is minced with red curry paste, egg white and thinly sliced snake beans, then shaped into patties and shallow-fried in a thin film of oil until golden and firm. Served with a light cucumber relish, this cake keeps the springy texture and punchy Thai seasoning while cutting most of the added fat.
$4
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
372Calories
34.2gProtein
16.1gFat
22.6gCarbs
11.8gSugar
2.6gFiber
1120mgSodium
75mgChol
2.6gSat Fat
680mgPotassium
65mgCalcium
2.1mgIron
1.8mcgVitamin B12
9.5mgVitamin C
gluten-free
low-calorie
low-carb
low-cholesterol
low-calorie
Instructions
1
Prep
Mince the fish fillet. Combine minced fish, curry paste, egg white, sliced snake beans, shredded lime leaves, fish sauce, 1 tsp sugar and cornstarch in a bowl; mix until sticky and holds together, about 2 minutes.
2
Rest
Cover and chill the fish paste for 10 minutes to firm up.
3
Fry
Heat vegetable oil in a nonstick skillet over medium heat. Shallow-fry 3 patties for 3 to 4 minutes per side until deep golden brown and firm to the touch.
4
Plate
Drain cakes on paper towel. Whisk rice vinegar, 1 tsp sugar and water; toss with sliced cucumber. Arrange cakes on a plate, add relish, scatter with crushed peanuts and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 2 tbsp2 tbsp red curry paste
- 22 egg white
- 1/2 cup60g snake beans
- 44 kaffir lime leaves
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp cornstarch
- 2 tbsp2 tbsp vegetable oil
- 11 cucumber
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp roasted peanuts
- 2 tbsp2 tbsp cilantro
