Thai Fish Cakes with Lime and Cilantro

Thai Fish Cakes with Lime and Cilantro

Health Rating
Prep Cook Ready in Servings
15 min 15 min 30 min 4
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Ingredients


1 tbsp unpacked Brown sugar
1 cup Cilantro (coriander) (chopped)
3 cucumber(s) Cucumber (halved lengthways)
1 tbsp Fish sauce
800 gm Tuna, bluefin, raw (fillets)
1 clove(s) Garlic (crushed)
1 fruit Lime (wedges)
1/4 cup Lime juice
2 tbsp Olive oil
2 pepper(s) Red chili pepper (also chile or chilli) (de-seeded, finely chopped)
2 medium shallot(s) Shallots (peeled, thinly sliced)
1 cup White rice, medium-grain, dry

Instructions


Cook the rice in 2 cups of water.

Process fish in a food processor until a coarse paste forms. Transfer to a large bowl. Add garlic, 1 chopped chilli and chopped coriander, then season to taste with salt and pepper. Shape heaped tablespoonfuls of mixture into ‘cakes’.

Using a teaspoon, remove seeds from cucumbers. Discard seeds then slice cucumbers thinly on the diagonal. Place cucumbers, shallots, remaining chilli, lime juice, fish sauce and sugar in a bowl. Cover and refrigerate until ready to serve then gently stir in coriander leaves.

Meanwhile, heat oil in a non-stick frying pan over medium heat. Cook fish cakes, in batches, for 2 minutes each side or until golden and cooked through. Drain on paper towels.

Serve with pickled cucumber, rice and lime wedges.

Nutrition Facts

Per Portion

Calories 633
Calories from fat 156
Calories from saturated fat 33
Total Fat 17.4 g
Saturated Fat 3.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 8.3 g
Cholesterol 76 mg
Sodium 446 mg
Potassium 1201 mg
Total Carbohydrate 66 g
Dietary Fiber 4.4 g
Sugars 7.9 g
Protein 54 g

Dietary servings

Per Portion


Fruit 0.4
Grain 1.5
Meat 2.2
Vegetables 5.0

Energy sources


Pygal 41% 464.547568358 171.510189767 25% 359.766932206 280.385510876 34% 303.146821713 152.648477156 41% 25% 34% Carbohydrates Fat Protein
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