Thai Fish Cakes Recipe By Jamie Oliver
Ingredients
These Thai-style fish cakes are the perfect starter or snack. You'll need 500g of white fish fillet, such as cod, haddock, or pollock, 250g of cooked, peeled prawns, 4 tablespoons of Thai red curry paste, 2 tablespoons of fish sauce, 1 tablespoon of caster sugar, 2 kaffir lime leaves (optional), 2 tablespoons of fresh coriander, 2 tablespoons of fresh mint, 2 tablespoons of fresh Thai basil, 2 tablespoons of vegetable oil, and 2 tablespoons of plain flour.
Instructions
Start by preheating the oven to 200°C/400°F/Gas 6. Place the fish in a food processor and pulse until it’s finely chopped. Then, add the prawns, curry paste, fish sauce, sugar, kaffir lime leaves (if using), coriander, mint, and Thai basil, and pulse until it’s all combined. Heat the oil in a large non-stick frying pan over a medium heat. Divide the mixture into small balls and flatten them slightly. Place the balls in the pan and cook for 2-3 minutes, until golden brown. Place the fish cakes on a baking tray lined with baking parchment and bake for 10-12 minutes.
Serving
Serve the Thai fish cakes with fresh coriander, mint, and Thai basil, and a dollop of Thai sweet chilli sauce and some lemon wedges. Enjoy!
Nutrition
These Thai fish cakes are a great source of protein, with the fish and prawns providing essential amino acids and vitamins. The addition of the curry paste, fish sauce, and herbs gives the dish an extra kick of flavour, while the vegetable oil adds healthy fats. The fish cakes are also low in carbohydrates and saturated fats, making them a healthy option for a mid-week meal or snack.
Health Benefits
Fish is a great source of healthy omega-3 fatty acids, which can help to reduce inflammation, lower cholesterol, and provide essential vitamins and minerals. The prawns also provide a good source of protein, as well as zinc, iron, and iodine. The herbs, including coriander, mint, and Thai basil, are a good source of antioxidants, which can help to protect the body from disease and reduce inflammation. The addition of the curry paste and fish sauce also adds a boost of flavour, while providing a range of health benefits.
Storage
The Thai fish cakes can be stored in an airtight container in the fridge for up to 3 days. To reheat, place the fish cakes in a preheated oven at 200°C/400°F/Gas 6 for 10-12 minutes, or until heated through. Alternatively, the fish cakes can be frozen for up to 3 months. To reheat, place the fish cakes in a preheated oven at 200°C/400°F/Gas 6 for 15-20 minutes, or until heated through.
Variations
For a vegetarian version, replace the fish and prawns with 500g of cooked, mashed sweet potato and 250g of cooked, peeled edamame beans. To make a vegan version, replace the fish and prawns with 500g of cooked, mashed sweet potato, 250g of cooked, peeled edamame beans, and 2 tablespoons of ground flaxseed. For a spicier version, add 1-2 tablespoons of chilli flakes. For a sweeter version, add 1-2 tablespoons of maple syrup.
Conclusion
These Thai fish cakes are a great way to enjoy a delicious and healthy meal. With the addition of the fish and prawns, they provide a good source of protein and vitamins, while the herbs and spices add a burst of flavour. The fish cakes can be served as a starter or snack, or enjoyed as a main course. However you choose to enjoy them, you can be sure that you’re getting a nutritious and delicious meal.
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