Thai-Style Fishcakes with Sweet and Sour Cucumbers

Easy Thai-style fishcakes served with a lively accompaniment of cucumbers soused in rice wine vinegar, fish sauce, and chilli.

Healthy Fish Seafood Dairy Free Thai

Estimated Nutrition

Calories

345.1

kcal / serving

1380.5 kcal total

Carbs

52.6g

per serving

210.5 g total

Fat

3.2g

per serving

12.8 g total

Protein

26.3g

per serving

105.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Muscovado Sugar

150

Caster Sugar

CondimentsSauces

Fish Sauce

for the fishcakes

tbsp

Red Curry Paste

150

Rice Wine Vinegar

1.5

tsp

Thai Fish Sauce

for the cucumber

Dairy

piece

Egg

free-range

Fruits

strip

Lime Zest

Liquids

Water

NutsSeeds

tbsp

Coriander

fresh, chopped

0.5

tsp

Salt

Seafood

400

White Fish

such as whiting or pollock

Vegetables

Fine Beans

chopped

piece

Red Chilli

chopped

piece

Carrot

finely chopped

0.25

piece

Onion

finely chopped

piece

Cucumber

cut into strips

Method

Form the mixture into patties and refrigerate on a tray to set.

Serve fishcakes with the cucumber salad on the side.

Stir in remaining vegetables and allow to cool.

Simmer water, vinegar, sugar, and fish sauce in a small pan.

Mix in coriander, egg, sugar, beans, and salt.

Blend fish, fish sauce, curry paste, and lime zest in a food processor.

Sear patties in a pan then bake for five minutes until cooked.

Preheat the oven to 180°C.