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.
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
Description
This Thai fish cakes recipe is a fresh take on a classic. Simply serve with sweet chilli sauce and rice and dig in!
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.
