Thai Spiced Fish Cakes
with crunchy side salad and sweet chilli drizzle
If you're a fan of fish then you're going to adore these lightly spiced Thai fishcakes. Made with salmon and sweet potato, these fishcakes are fried to crispy perfection and bursting with flavour!
Tags:
Under 650 calories
Allergens:
Fish
•Wheat
•Egg
•Mustard
Total Time40 minutes
Cooking Time45 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Salmon
(Contains Fish)
1 unit(s)
Sweet Potato
1 unit(s)
Garlic
1 pack(s)
Breadcrumbs
(Contains Wheat)
2 sachet(s)
Thai Style Spice Mix
1 sachet(s)
Dried Chilli Flakes
1 unit(s)
Lemon
1 unit(s)
Carrot
40 grams
Salad Leaves
2 unit(s)
Tomato
2 sachet(s)
Mayo
(Contains Egg, Mustard)
Not included in your delivery
to taste
Oil
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)2190 kJ
Energy (kcal)523 kcal
Fat23.6 g
of which saturates3.5 g
Carbohydrate54.3 g
of which sugars14.5 g
Dietary Fiber0 g
Protein26.7 g
Cholesterol0 mg
Salt1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Grater
•Potato Masher
•Colander
Instructions
1
- Boil a large pot of salted water.
- Cut the sweet potato into 2cm chunks (peeling optional).
- Remove the skin from the fish. IMPORTANT: Wash hands and equipment after handling raw fish.
- Cook the potatoes in the boiling water until fork tender, 15-20 mins.
- Once potatoes are done, add the fish. Simmer until cooked through, 4-5 mins. IMPORTANT: Fish is cooked when opaque in the middle.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- While the potatoes boil, peel and grate the garlic (or use a garlic press).
- Trim the carrot then coarsely grate (no need to peel).
- Chop the tomatoes into 1cm pieces.
- Zest and then juice the lemon.
- To make your sweet chilli drizzle, mix together 1 tbsp sugar (double for 4p), lemon zest, lemon juice and chilli flakes (use less if you don't like spice). Season to taste with salt and pepper.
3
- Once the sweet potato and salmon are cooked, drain everything in a colander and return to the pot, off the heat.
- Mash the salmon and sweet potato together until smooth.
- Add the garlic, Thai spice mix and breadcrumbs to the mash.
- Season with ½ tsp salt and ½ tsp pepper (double both for 4p).
- Mix until everything is combined. Roll into evenly-sized balls then shape into 2cm thick patties, 2 per person.
4
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the fishcakes until golden, 4-5 mins.
- Turn over and cook on the other side for a further 4-5 mins.
5
- Meanwhile, in a large bowl for the salad, mix together the mayo, a pinch of salt and pepper and 2 tbsp oil (double for 4p).
- Just before serving, toss the grated carrot, chopped tomato and salad leaves through the dressing.
- Season to taste with salt and pepper.
6
- Divide the tasty Thai fishcakes between plates and serve with the sweet chilli drizzle.
- Plate the crunchy salad alongside.
