Thai Fish Cakes With Pickled Cucumber Recipe

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Thai Fish Cakes With Pickled Cucumber
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Ingredients:

Directions:

  1. Process fish in a food processor until a coarse paste forms. Transfer to a large bowl. Add garlic, 1 chopped chilli and chopped coriander, then season to taste with salt and pepper. Shape heaped tablespoonfuls of mixture into 'cakes'.
  2. Using a teaspoon, remove seeds from cucumbers. Discard seeds then slice cucumbers thinly on the diagonal. Place cucumbers, shallots, remaining chilli, lime juice, fish sauce and sugar in a bowl. Cover and refrigerate until ready to serve then gently stir in coriander leaves.
  3. Meanwhile, heat oil in a non-stick frying pan over medium heat. Cook fish cakes, in batches, for 2 minutes each side or until golden and cooked through. Drain on paper towels. Serve with pickled cucumber, steamed rice and lime wedges.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 363.83 Kcal (1523 kJ)
Calories from fat 230.68 Kcal
% Daily Value*
Total Fat 25.63g 39%
Sodium 121.48mg 5%
Potassium 87.99mg 2%
Total Carbs 4.25g 1%
Sugars 2.34g 9%
Dietary Fiber 0.63g 3%
Protein 30.73g 61%
Vitamin C 3.6mg 6%
Iron 0.4mg 2%
Calcium 13.2mg 1%
Amount Per 100 g
Calories 397.75 Kcal (1665 kJ)
Calories from fat 252.18 Kcal
% Daily Value*
Total Fat 28.02g 39%
Sodium 132.8mg 5%
Potassium 96.19mg 2%
Total Carbs 4.65g 1%
Sugars 2.56g 9%
Dietary Fiber 0.68g 3%
Protein 33.6g 61%
Vitamin C 4mg 6%
Iron 0.4mg 2%
Calcium 14.4mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.3
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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