Thai Fish Cakes
At The Health Emporium we sell a range of 100% wild-caught fish from The Canadian Way which, in contrast to farmed fish, spend their lives swimming in fresh clean waters, have lower levels of total fat, yet higher levels of good omega 3 fatty acids, no chance of containing antibiotics, and far fewer pollutants.
Servings
12Cakes
Cook Time
40 Minutes
Servings
12Cakes
Cook Time
40 Minutes
Ingredients
Fish Cakes
Cucumber Relish
Instructions
  1. Place the fish, egg, chilli, rice syrup, fish sauce and lime leaves in a food processor and blend until well mixed together and smooth.
  2. Stir through the capsicum, beans and coriander leaves by hand, and shape the mixture into 12 patties.
  3. If you have time, place the fish cakes in the fridge to firm up for 30 minutes or longer. The patties can be even made up to this point several hours ahead.
  4. To make the cucumber relish simply stir the liquid ingredients together until very well blended, and then mix through the other ingredients. Taste the relish, it should be a nice balance of salty, sour, hot and sweet, and adjust if necessary. If the relish is too thick add a little more water.
  5. Heat a couple of tablespoons of coconut oil in a frypan and cook the fish cakes a few at a time for approximately 4 minutes per side, until golden brown and cooked through. Be very careful when turning the patties.
  6. Decorate with coriander sprigs and serve with lime wedges, the cucumber relish and a large salad.
Recipe Notes
*At The Health Emporium we sell the Megachef Fish Sauce, which is free from preservatives, additives, gluten and MSG.
**This recipe is inspired by one from a great book called ‘Healing Foods‘ by Sandra Ramacher. ┬áIt is one of our most popular cookbooks as it contains so many wonderful and simple recipes that are free from grains, gluten, sugar and lactose.