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Thai Spiced Fish Cakes
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Thai Spiced Fish Cakes

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
Discovery
Climate Conscious
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)

1 sachet(s)

Fish Sauce

(Contains Fish)

Not included in your delivery

to taste

Oil

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Sugar

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Nutrition Values

Energy (kJ)2226 kJ
Energy (kcal)532 kcal
Fat24 g
of which saturates3.6 g
Carbohydrate55.1 g
of which sugars15.5 g
Dietary Fiber0 g
Protein27.5 g
Cholesterol0 mg
Salt13.65 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

Soften the Sweet Potato
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.
  • Add the fish and fish sauce. Simmer until cooked, 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.

Make the Sweet Chilli Drizzle
2
  • While the sweet potato boils, 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.
Form the Fish Cakes
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, two per person.
Fry the Fish Cakes
4
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the fish cakes until golden, 4-5 mins.
  • Turn over and cook on the other side for a further 4-5 mins.
Make the Salad
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, tomato and salad leaves through the dressing.
  • Season to taste with salt and pepper.
Finish and Serve
6
  • Divide the tasty Thai fish cakes between plates and serve with the sweet chilli drizzle.
  • Plate the crunchy salad alongside.
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