Thai style fish cakes
low FODMAP
Gluten free*
Serves 4
Prep time: 20 mins. Cook time: 15 mins
Ingredients
500g firm white fish fillets (such as ling), coarsely chopped
½ cup fresh coriander
35g (1/4 cup) cornflour
2 tablespoons fish sauce
1 egg, whisked
Chives
50g green beans, chopped
80ml (1/3 cup) rice bran oil
Lime or lemon wedges to serve
Method
- Place the fish in the bowl of a food processor and process until smooth.
- Add the coriander, cornflour, fish sauce and egg and process until well combined.
- Transfer the fish mixture to a large bowl. Add the chives and beans and stir until well.
- 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.
- Divide the fish cakes among serving plates. Serve with lime wedges and some steamed veggies.
Note
*Assuming all packet ingredients have been checked and are gluten free.
