Bean Thai Fish Cakes
Recipe: #25492
January 24, 2017
Categories: Curries, Snacks, Snapper, Cucumber, Thai, One-Pot Meal, Game/Sports Day Picnic, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Spicy, more
"From Recipes+ magazine September '16."
Original is 8 servings
Ingredients
- FOR CUCUMBER PICKLES
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Nutritional
- Serving Size: 1 (172.3 g)
- Calories 140.5
- Total Fat - 4.7 g
- Saturated Fat - 0.7 g
- Cholesterol - 27.7 mg
- Sodium - 229.1 mg
- Total Carbohydrate - 7.3 g
- Dietary Fiber - 1.8 g
- Sugars - 4.8 g
- Protein - 16.5 g
- Calcium - 50.7 mg
- Iron - 1.1 mg
- Vitamin C - 9.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Put fish into a food processor and process until smooth and transfer to a large bowl and add the water, curry paste and fish sauce, mix well and then add beans, mix well to combine.
Step 2
Using damp hands, shape mixture into 20 balls and chill for 10 minutes.
Step 3
Heat oil in a large frying pan over moderate heat and cook fish cakes, in batches, for 2 minutes each side or until golden brown and cooked.
Step 4
Transfer to a serving plate and serve with cucumber pickles.
Step 5
For the Cucumber Pickles combine cucumber, onion, vinegar, sugar and chill in a bowl.
Tips
No special items needed.
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