Thai Fish Cakes With Zesty Salad

18 30 708
Ingredients Minutes Calories
Prep Cook Servings
20 min 10 min 2
Thai Fish Cakes With Zesty Salad
Health Highlights

Ingredients


1/4 cup Macadamia nuts, unsalted
750 gm Haddock (fresh, diced)
1 clove(s) Garlic (minced; exclude if necessary)
4 green onion (stem) Green onion (green part only; sliced)
1 tbsp minced Ginger root
1 pepper(s) Red chili pepper (also chile or chilli) (long; minced)
1 tbsp Apple cider vinegar
1 large Egg (for fish cakes)
1 tbsp Lime juice (fresh)
1 large Egg (beaten, for dipping)
1 tbsp Coconut oil
4 large leaf (s) Iceberg lettuce (for salad)
1/2 cup Cherry Tomatoes (halved, for salad)
1/2 cucumber(s) Cucumber (sliced, for salad)
1/4 cup Mint, fresh (for salad)
1/4 cup Cilantro (coriander) (for salad)
2 tbsp Olive Oil, Extra Virgin (for salad dressing)
2 tbsp Lime juice (fresh) (for salad dressing)

Instructions


  1. Pulse the macadamia nuts in a food processor until a crumbly mixture is formed. Do not over-process, or you end up the macadamia nut butter. Set aside on a plate and rinse the container for the next step.
  2. Place the fish, garlic, green onions, ginger, chili, apple cider vinegar, egg, and lime juice in the food processor and blend until smooth and fully incorporated.
  3. Beat the egg for dipping in a bowl.
  4. Remove the fish mixture from the food processor and roll it into patties.
  5. Dip each patty in the beaten egg, then roll in the plate of macadamia nut crumbs, set aside.
  6. Melt the coconut oil in a hot pan then reduce the heat to medium. Add the fish cakes until cooked through and browned on both sides.
  7. Make the salad. Place the lettuce, cherry tomatoes, cucumber, mint, and cilantro leaves in a large bowl. In a smaller bowl, whisk together the olive oil and lime juice for the dressing.
  8. Serve fish cakes on a bed of salad, drizzle on the olive oil-lime dressing.

Nutrition Facts

Per Portion

Calories 708
Calories from fat 368
Calories from saturated fat 110
Total Fat 41 g
Saturated Fat 12.2 g
Trans Fat 0.1 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 22.0 g
Cholesterol 419 mg
Sodium 883 mg
Potassium 1684 mg
Total Carbohydrate 16.0 g
Dietary Fiber 4.7 g
Sugars 20.4 g
Protein 71 g

Dietary servings

Per Portion


Fruit 0.2
Meat 4.2
Meat Alternative 1.1
Vegetables 3.0

Energy sources


Pygal8%401.08744042167064109.8214677488365552%455.01786562578087240.523426243553840%296.24063560888567168.838360586604448%52%40%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main
Salad




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