Ok ok so last week I was preaching on about how there was still time to make a good start to the year. Well along with all the cakes, scones & pastries I’ve been eating recently I should also eat my words. However it’s 1 February today and another fresh start so I’ve packed my favourite low carb dish for lunch today. Thai fishcakes.
I’ve made these before adding extra chilli for a few of my mum’s friends who loved them so much that I was then ordered to make them again for another set of my mum’s friends. Luckily they’re easier to make than you think.
For the fish cakes you’ll need
- 500g/1lb 2oz white fish such as cod, ling or pollock
- 2 tbsp Thai fish sauce
- 2 tbsp Thai red curry paste
- 2 tbsp chopped fresh coriander
- 2 spring onions, finely sliced
- 1 free-range egg
- pinch dried chilli flakes
- 1 lime, juice and zest
I wouldn’t pick an expensive white fish as the Thai ingredients overpower any other flavours. Start by preheating the oven to 180C/350F/Gas 4. Blend all the ingredients either in a bowl or in a food processor.
Then fry them off in a little oil to seal the edges. I used coconut oil to add a little more flavour.
Fry for 1 minute either side before putting them in the oven for 20 minutes.