Thai Style Fish Cakes
Makes 4-6
Description
Get a taste for traditional Thai cuisine with these fabulous fishcakes!! Quick and easy to prepare, and very low in fat, they'll be a real winner with the whole family.
All white fish, such as cod, coley, haddock, and plaice, is low in fat and is a good source of protein in the diet, and the crunchy coating of Juvela Gluten-Free Crispbreads adds fibre to the fishcakes.
Before you start, pre-heat the oven to 150°/350°F/Gas Mark 4 and lightly grease a baking tray.
Ingredients
Ingredients for fish cake:
200g (8oz) cod/haddock fillets (cut into chunks)
2tbsp Thai curry paste* (red or green)
2tbsp fresh corriander (finely chopped)
1 clove of garlic (peeled and crushed)
grated zest of a lime
1tsp light muscovado sugar
Ingredients for crumb coating:
50g (2oz) Juvela Gluten-Free Fibre Mix
4 Juvela Gluten-Free crispbread (crushed into crumbs)
1 egg white (beaten)
200g (8oz) cod/haddock fillets (cut into chunks)
2tbsp Thai curry paste* (red or green)
2tbsp fresh corriander (finely chopped)
1 clove of garlic (peeled and crushed)
grated zest of a lime
1tsp light muscovado sugar
Ingredients for crumb coating:
50g (2oz) Juvela Gluten-Free Fibre Mix
4 Juvela Gluten-Free crispbread (crushed into crumbs)
1 egg white (beaten)
Instructions
Place all ingredients in a large bowl and mix together well. Leave to marinade for a few minutes. Using your hands, shape the mixture into rounds.
To coat, dip each round firstly into the Mix, then the egg white, and finally the Crispbread crumbs.
Place on a baking tray and bake in a pre-heated oven for 20-25 minutes until golden brown and crisp.
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