Fast Thai Fish Cakes

4
Servings
5m
Prep Time
12m
Cook Time
17m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (545.1 g)
  • Calories 467.6
  • Total Fat - 23.9 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 41.2 mg
  • Sodium - 411.7 mg
  • Total Carbohydrate - 43.9 g
  • Dietary Fiber - 7.2 g
  • Sugars - 18.5 g
  • Protein - 21.6 g
  • Calcium - 128.7 mg
  • Iron - 2.6 mg
  • Vitamin C - 30.8 mg
  • Thiamin - 0.4 mg

Step 1

Microwave the brown rice on High for 30‐45 seconds or until grains just separate and then place in a food processor with the salmon, curry paste, shallot and lime rind and season with salt and pepper and pulse 10‐12 times or until finely chopped and mixture just comes together (do not over process.) and then shape mixture into 8 rounded patties.

Step 2

Heat the oil in a large non‐stick frying pan over high heat and cook the patties, turning, for 6 minutes or until just cooked through. Transfer to a plate lined with paper towel.

Step 3

Divide the lettuce, qukes and carrot among serving plates and top with the extra shallot, if using.

Step 4

Divide the salmon fish cakes and lime quarters among serving plates and drizzle over the Thai dressing to serve.

Tips & Variations


No special items needed.

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