Fish cakes are such a great way to get clean and lean protein into your meal with plenty of flavour, too! These Thai-style fish cakes are packed with amazing flavours and a perfect for a healthy, tasty and light dinner or lunch. Serve with them up with a fresh salad and a little sweet chilli sauce on the side. Alternatively, try a yoghurt sauce with a little chopped dill and lemon mix through. Yum!
500g firm white fish fillets (such as ling), coarsely chopped
1/2 cup fresh coriander leaves
35g (1/4 cup) cornflour
2 tablespoons fish sauce
2 tablespoons sweet chilli sauce
1 egg, lightly whisked
3 green shallots, ends trimmed, finely chopped
50g green beans, finely chopped
80ml (1/3 cup) vegetable oil
Lime wedges, to serve
Sweet chilli sauce, extra, to serve
Place the fish in the bowl of a food processor and process until smooth. Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined.
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Transfer the fish mixture to a large bowl. Add the shallot and beans and stir until well combined. Heat the oil in a large frying pan over medium heat. Place 4 egg rings in the pan. Divide the fish mixture into 8 equal portions. Press 1 portion into each egg ring. Cook for 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining fish mixture, reheating the pan between batches.
Meanwhile, to make the herb & peanut salad, place the Asian salad mix, coriander, peanuts, oil and lime juice in a large bowl and gently toss until just combined.
Divide the fish cakes and salad among serving plates. Serve with lime wedges and extra sweet chilli sauce.
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