Thai Style Fishcakes With Lime And Banana Salsa Recipe

Name: Thai Style Fishcakes With Lime And Banana Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 lbs firm white fish fillets, chopped; 1/4 cup chopped cilantro, plus additional, to serve; 1 tbsp fish sauce; 2 tbsp Thai red curry paste; 1 clove garlic, chopped; 1 tbsp grated ginger; 1 None green onion, chopped; 1 None egg white; None None Vegetable oil, to shallow-fry; 1/2 cup cornstarch; None None Lettuce, lime wedges and mayonnaise, to serve; None None FOR THE LIME AND BANANA SALSA; 1 None ripe banana, finely chopped; 1/2 None cucumber, seeded and finely chopped; 1/2 None red onion, finely chopped; 1 None lime, peel finely grated and lime juiced; 1 None long red chili pepper, seeded and finely chopped; 1 tbsp sweet chili sauce

Servings: persons

1 1/3 lbs firm white fish fillets, chopped
1/4 cup chopped cilantro, plus additional, to serve
1 tbsp fish sauce
2 tbsp Thai red curry paste
1 clove garlic, chopped
1 tbsp grated ginger
1 None green onion, chopped
1 None egg white
None None Vegetable oil, to shallow-fry
1/2 cup cornstarch
None None Lettuce, lime wedges and mayonnaise, to serve
None None FOR THE LIME AND BANANA SALSA
1 None ripe banana, finely chopped
1/2 None cucumber, seeded and finely chopped
1/2 None red onion, finely chopped
1 None lime, peel finely grated and lime juiced
1 None long red chili pepper, seeded and finely chopped
1 tbsp sweet chili sauce

1
Place fish, coriander, fish sauce, curry paste, garlic, ginger, onion and egg white in a food processor. Process until well combined.
2
Shape mixture into 16 patties. Place on a plate. Cover with cling film and chill for 30 mins.
3
Pour enough oil into a deep frying pan to reach a depth of 2cm. Heat on high until a cube of bread sizzles on contact.
4
Place cornflour on a plate. Dust fishcakes in cornflour, shaking off any excess. Shallow-fry, in batches, for 1-2 mins each side, until golden brown and cooked through. Drain on kitchen paper.
5
Meanwhile, to make lime and banana salsa, combine ingredients in a bowl.
6
Serve fishcakes with salsa, lettuce, lime wedges, extra coriander and mayonnaise.

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/3 lbs firm white fish fillets, chopped, 1/4 cup chopped cilantro, plus additional, to serve, 1 tbsp fish sauce, 2 tbsp Thai red curry paste, and more.

Yes, Thai Style Fishcakes With Lime And Banana Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Style Fishcakes With Lime And Banana Salsa

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