Thai Spiced Fish Cakes

Name: Thai Spiced Fish Cakes with crunchy slaw and sweet chilli sauce
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit(s) Sweet Potato; 1 unit(s) Garlic; 1 pack(s) Breadcrumbs; 2 sachet(s) Thai Style Spice Mix; 1 unit(s) Carrot; 2 sachet(s) Sweet Chilli Sauce; 1 unit(s) Cabbage; 1 sachet(s) Aioli; 240 grams Basa; ½ tbsp Flour; ½ tsp Salt; ½ tsp Pepper; to taste Oil; to taste Water; to taste Salt; to taste Pepper

with crunchy slaw and sweet chilli sauce

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If you're a fan of fish then you're going to adore these lightly spiced Thai fish cakes. Made with basa and sweet potato, these fish cakes are fried to crispy perfection and bursting with flavour!

Tags:

Calorie Smart

Allergens:

Cereals containing gluten

•Wheat

•Egg

•Mustard

•Fish

The quantities provided above are averages only.

Total40 minutes

Cooking Time45 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Garlic

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

2 sachet(s)

Thai Style Spice Mix

1 unit(s)

Carrot

2 sachet(s)

Sweet Chilli Sauce

1 unit(s)

Cabbage

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

240 grams

Basa

(Contains: Fish)

Not included in your delivery

½ tbsp

Flour

½ tsp

Salt

½ tsp

Pepper

to taste

Oil

to taste

Water

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)2483 kJ

Energy (kcal)593 kcal

Fat19.1 g

of which saturates2.1 g

Carbohydrate79.4 g

of which sugars38.8 g

Dietary Fiber4.9 g

Protein29.7 g

Cholesterol0 mg

Salt15.43 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

•Grater

•Potato Masher

•Colander

Cooking Steps

Boil a large pot of salted water.
Add the basa and simmer until cooked through, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
Meanwhile, cut the sweet potato into 2cm chunks (peeling optional).
Once cooked, remove the fish from the pot. Add the potatoes to the boiling water and cook until fork tender, 15-20 mins.
Meanwhile, chop the fish into cubes.

While the sweet potato cooks, peel and grate the garlic (or use a garlic press).
Trim the carrot then coarsely grate (no need to peel).
Remove the core from the cabbage. Halve then thinly slice.

Once the sweet potato is cooked, drain in a colander and return to the pot, off the heat.
Mash the basa and sweet potato together until smooth.
Add the garlic, Thai spice mix and breadcrumbs to the mash (add a teaspoon of flour if the mixture is too wet).
Season with ½ tsp salt (per 2P) and ½ tsp pepper (per 2P).
Mix until everything is combined. Roll into evenly-sized balls then shape into 2cm thick patties, two per person.

Place a large pan over medium-high heat with a drizzle of oil.
Once hot, fry the fish cakes on one side until golden, 4-5 mins.
Turn over and cook on the other side for a further 4-5 mins.

Meanwhile, in a large bowl for the salad, mix together half the sweet chilli sauce, aioli, a pinch of salt and pepper and a drizzle of oil.
Just before serving, toss the grated carrot and cabbage through the dressing.
Season to taste with salt and pepper.