recipes
Thai Style Fish Cakes
Easy to prepare Thai style fish cakes flavoured with lemon grass, coriander, mint and coconut cream.
serves 4
15 min prep
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ingredients
| 500g firm fish 1 stem lemon grass, chopped 2 red chillies 1 onion 1 clove garlic 1 teaspoon salt 2 teaspoons ground coriander 10 macadamia nuts 1/4 cup coconut cream 1 egg-white 2 tablespoons chopped Vietnamese mint 1 cup frozen Birds Eye Corn Kernels, cooked and cooled |
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instructions
step 1
In a food processor, finely chop fish, lemon grass, chillies, onion, garlic, salt, ground coriander, and macadamia nuts. Add coconut cream and egg-white; mix in well.
step 2
Remove mixture from processor and add mint and cooled Birds Eye Corn. Using 1/4 cup of mixture, shape into "cakes".
step 3
Cook on a non stick or well oiled barbecue for 2 1/2 minutes on both sides. Alternatively wrap fish cakes in banana leaves and cook on barbecue. Serve with a sweet chilli sauce.
recipe tip
Fresh coriander can be used instead of mint.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1140kJ (272Cal) | 508kJ (121Cal) |
| Protein | 29.0g | 12.9g |
| Fat - Total | 12.5g | 5.6g |
| - Saturated | 4.6g | 2.0g |
| Carbohydrate | 9.7g | 4.3g |
| - Sugars | 3.7g | 1.6g |
| Dietary Fibre | 2.7g | 1.2g |
| Sodium | 737mg | 329mg |
| Potassium | 671mg | 299mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Thai Style Fish Cakes
Thai Style Fish Cakes
Easy to prepare Thai style fish cakes flavoured with lemon grass, coriander, mint and coconut cream.
ingredients
500g firm fish
1 stem lemon grass, chopped
2 red chillies
1 onion
1 clove garlic
1 teaspoon salt
2 teaspoons ground coriander
10 macadamia nuts
1/4 cup coconut cream
1 egg-white
2 tablespoons chopped Vietnamese mint
1 cup frozen Birds Eye Corn Kernels, cooked and cooled
instructions
step 1
In a food processor, finely chop fish, lemon grass, chillies, onion, garlic, salt, ground coriander, and macadamia nuts. Add coconut cream and egg-white; mix in well.
step 2
Remove mixture from processor and add mint and cooled Birds Eye Corn. Using 1/4 cup of mixture, shape into "cakes".
step 3
Cook on a non stick or well oiled barbecue for 2 1/2 minutes on both sides. Alternatively wrap fish cakes in banana leaves and cook on barbecue. Serve with a sweet chilli sauce.
serves 4 15 min prep recipe tip
Fresh coriander can be used instead of mint.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au