Thai fishcakes with cucumber salad
Bouncy, fragrant fishcakes with a sharp cucumber salad and rice.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- White fish fillets, frozen480 g
- Thai red curry paste (vegetarian)40 g
- Fine green beans100 g
- Free-range eggs1 egg
- Basmati rice300 g
- Cucumber1 cucumber
- Limes1 lime
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, granulated sugar. Missing any? You can add them to your shop on the shopping list.
Usually contains: Fish, Egg.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Blender or stick blenderFind one on Amazon
- Put the rice on to cook following the pack instructions.300 g basmati rice
- Pat the defrosted fish dry and blitz it in a food processor with the red curry paste and the egg until it forms a rough paste. Finely slice the green beans and stir them in.480 g white fish fillets, frozen40 g thai red curry paste100 g fine green beans1 egg
- With wet hands, shape into 12 small cakes. Heat 2 tablespoons of oil in a frying pan over a medium heat and fry for 2 to 3 minutes a side, until golden and firm.
- Slice the cucumber and toss with the juice of the lime, a pinch of sugar and a pinch of salt. Serve the fishcakes with the rice and the cucumber salad.1 cucumber1 lime
Wet your hands before shaping the fishcakes so the mixture does not stick.
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