This Thai fish cakes recipe is a fresh take on a classic. Simply serve with sweet chilli sauce and rice and dig in!
Serves44
Cook time25 mins25 minutes
Prep time15 mins15 minutes
Ingredients
⅓ cup white quinoa, rinsed
4 spring onions, chopped
1 brown onion shallot, chopped
2 garlic cloves, chopped
⅓ cup (80ml) coconut milk
¼ cup (75g) Thai yellow curry paste
1 tbs fish sauce
600g basa fillets, chopped
¼ cup (60ml) peanut oil
2 cups mint leaves
1 brown onion shallot, extra, cut into thin wedges
200g punnet Perino grape tomatoes, halved
sweet chilli sauce, to serve
lime wedges, to serve
steamed rice, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook quinoa in a small saucepan of boiling water for 12 mins or until just tender. Drain and refresh under cold running water. Drain.
Step 2
Process spring onion, shallot, garlic, coconut milk, curry paste, fish sauce and basa in a food processor. Transfer to a bowl. Stir in the quinoa.
Step 3
Heat oil in a large frying pan over medium heat. Shape ⅓ cupfuls of the fish mixture into patties and cook, in batches, for 2-3 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain.
Step 4
Meanwhile, place mint, extra shallot and tomato in a bowl and toss to combine.
Step 5
Divide fish cakes among serving plates and serve with the mint salad, sweet chilli sauce, lime wedges and rice.
