Olive Magazine

Thai fish cakes with cucumber sauce

Published: August 8, 2016 at 2:47 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

These Thai fish cakes with cucumber sauce are easy to make and ready in just 30 minutes but are packed full of flavour

Nutrition:
NutrientUnit
kcal551
fat25.7g
saturates2.3g
carbs54.5g
sugars32.4g
fibre2.8g
protein24g
salt1.9g
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Ingredients

  • such as cod or haddock 200g skinless white fish fillet, cut into chunks
  • 1 onion, finely chopped
  • 1 stick lemongrass, outer leaves removed and finely chopped
  • chopped to make 1 tbsp flat-leaf parsley
  • 1 red bird’s eye chilli, finely chopped
  • 1 tbsp fish sauce
  • 1 egg
  • 3-4 tbsp cornflour
  • pinch of sugar
  • for frying flavourless oil

For the sauce

  • 50g caster sugar
  • 120ml 
white wine vinegar
  • 2 shallots, peeled and finely chopped
  • 2 red bird’s eye chilli, finely chopped
  • ½ cucumber, peeled and thinly sliced

Method

  • STEP 1

    To make the sauce dissolve the sugar in 250ml boiling water. Stir in the vinegar, shallots, chillies and 1 tsp salt. Put the cucumber slices in a bowl and pour over the liquid. Chill.

  • STEP 2

    Put all the ingredients for the fishcakes, except the oil, in a food processor and pulse until it comes together. Form into small cakes. Heat a pool of oil in a frying pan. Fry the cakes on both sides until golden and cooked through. Serve with the cucumber sauce.

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