Thai Fish Cakes
Gluten, lactose and dairy free.
500g firm white fish (such as flathead), coarsely chopped
½ cup fresh coriander
35g (1/4 cup) gluten free cornflour
2 Tbsp soy sauce, salt reduced
Juice of 1 lime
2 Tbsp gluten free sweet and sour sauce
1 egg, lightly whisked
3 green tops off the spring onion, finely chopped
50g green beans, finely chopped
Lime wedge, to serve
Spray olive oil
Place the fish in a bowl of a food processor and process until smooth. Add the coriander, cornflour, soy sauce, lime juice, sweet and sour sauce and egg. Process until well combined. Transfer the fish mixture to a large bowl. Add the spring onion, beans and stir until combined. Spray the oil in a large frying pain over medium heat. Spoon out Tablespoonfuls of the fish mixture and drop into the frypan. Using the back of a spoon, gently flatten out a little. Cook until lightly golden brown on one side then flip over to cook other side.
Serve with Thai peanut sauce or with sweet and sour sauce or a lime sauce. Recommend 2 fish cakes with side salad for a light lunch or dinner.
Thai Peanut sauce
Gluten, lactose and dairy free. Can be made vegetarian/vegan
¾ cup unsalted creamy peanut butter
1 cup coconut milk
1 – 2 Tbsp sweet and sour sauce
2 splashes of fish sauce – can miss this if wanting vegan option
Heat coconut milk and whisk in peanut butter, sweet and sour and fish sauce. Cook on low-medium until thickened, approx 2-3 min. Store in a covered glass jar in fridge. Kept in fridge it will last a couple of weeks.