Dinner Tuesday 5 June - Thai Fish Cakes & Fresh Pickles

Thai Fish Cakes & Fresh Pickles
130g cod fillet, chopped fine
120g prawns, chopped fine
2-3 chillis, chopped fine
1 shallot, chopped fine
1 clove garlic, crushed
small handful coriander leaves, chopped fine
one thumb ginger, grated
1 few lime leaves, sliced finely (about 1 teaspoon)
2 teaspoons fish sauce
30 g fine green beans, sliced very thinly

Combine all ingredients except the fine beans and either process in a food processor or by hand until well mixed. It should hold together into a fairly coarse paste. Add the fine beans and mix well.

Shape into 8 small cakes. Spray a non-stick skillet with a little sunflower oil and fry cakes on either side until browned, about 10 minutes all in.

Serve with fresh pickles & chilli sauce.

Nutrition Data per cake
Calories (kcal) 28.0
Carbohydrate (g) 0.9
Protein (g) 5.4
Fat (g) 0.3
Fibre (g) 0.2


Thai Fresh Pickles
1 teaspoon sugar
3 tablespoons rice vinegar
1 tablespoon fish sauce
100 g Cucumber
200g carrots
100g radishes
small handful coriander
small handful mint
Dissolve sugar in the rice vinegar. Combine all ingredients and serve.

Makes 2 serving
Nutrition Data per serving
Calories (kcal) 80.6
Carbohydrate (g) 17.0
Protein (g) 1.9
Fat (g) 0.4
Fibre (g) 2.2