Try this Thai Fish Cakes recipe, or contribute your own.
Suggest a better descriptionPlace all the ingredients except the fish, squid, prawns and oil in a large food processor bowl and blend until well mixed. Add the fish, squid and prawns and process quickly. Transfer the fish mixture to a bowl, cover with clingfilm and leave to rest in the fridge for an hour. This allows the flavours to mingle and develop. Shape the mixture into small patties and fry in 1/8" oil in a frying pan over a medium heat until both sides are lightly browned. You can prepare all the fishcakes this way before the meal, and then it only remains to place them on a foil-covered baking tray in a preheated medium-hot oven at 180C/350F/gas 4 for 4-5 minutes until cooked right through. Serve the fishcakes on a bed of mango salad, with a dressing of nam pla sauce on the side if you like.
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Serving Size: 1 Serving (1128g) | ||
Recipe Makes: 1 servings | ||
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Calories: 72 | ||
Calories from Fat: 45 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 690.1mg | 24 % | |
Potassium 67.1mg | 2 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.4g | ||
Protein 6.3g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 72
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