Thai Fish Cakes With Cucumber Relish Food
THAI FISH CAKES
An easy and tasty alternative for serving fish. The variations can be endless!
Provided by MEZZIE
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes.
- Shape mixture into patties, and dust with flour.
- Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 11.9 g, Cholesterol 57.3 mg, Fat 6.9 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 1.1 g, Sodium 155.4 mg, Sugar 2.1 g
PRAWN CAKES WITH CUCUMBER PEANUT RELISH
These South-east Asian grilled fishcakes make for a lovely, light dinner party starter, served with a chilli, cucumber and rice vinegar relish
Provided by Jennifer Joyce
Categories Side dish, Starter
Time 35m
Number Of Ingredients 18
Steps:
- To make the relish, put the sugar and vinegar in a small saucepan with a pinch of salt. Bring to the boil and simmer for 5 mins until syrupy. Remove from the heat and cool completely. When cool, add the chilli flakes, cucumber, peanuts and shallot, and stir together. Set aside.
- Put the ginger, coriander, shallots, chilli, lime zest and half the prawns in a food processor and blitz until fine. Add the remaining prawns and the fish sauce and pulse again, this time keeping the mixture chunky. Season well with black pepper, then form into 18 flat cakes.
- Heat the grill to high. Brush both sides of the cakes with a tiny bit of vegetable oil and place on a baking sheet. Cook for 2 mins on one side, turn over and brush with the sugar water. Cook for another 2-3 mins or until opaque and slightly browned at the edges. Serve the cakes with the lettuce leaves, herbs and the cucumber relish.
Nutrition Facts : Calories 187 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Protein 19 grams protein, Sodium 1.3 milligram of sodium
THAI FISH CAKES WITH CUCUMBER RELISH
Make and share this Thai Fish Cakes With Cucumber Relish recipe from Food.com.
Provided by Jonnymaroc
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- 1. Blend Fish, coriander leaves, lime juice, spring onions, curry paste, chilli and a little salt until you have a fine mince, dont make a paste.
- 2. Take the mixture and roll out little balls about 4cm in diameter. Cling film and put in the fridge to firm up.
- 3. Blend cucumber, shallots or salad onions, carrot, chilli, ginger and peanuts until very finely chopped. Transfer the chopped vegetables to a bowl. Next mix the sugar with the vinegar to dissolve it, then pour it over the vegetables along with the soy sauce and groundnut oil. Mix thoroughly.
- 4. To cook the fish cakes, heat 2 tablespoons of groundnut oil in a frying pan and, when it's very hot and beginning to shimmer, fry the cakes for about 1 minute on each side, then drain on crumpled kitchen paper.
- 5. Garnish with sprigs of coriander and serve with the cucumber dipping sauce.
Nutrition Facts : Calories 511.2, Fat 26.9, SaturatedFat 4.5, Cholesterol 152.3, Sodium 752.8, Carbohydrate 21.9, Fiber 2.7, Sugar 11.5, Protein 46.5
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