Thai-style fish cakes with mango slaw

You won't believe how easy this recipe is, and yet it is full of fragrant Thai flavours and is ready in only twenty minutes.

Serves: 4

Time to make: 20 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 bunch coriandercilantroX, including stalks and roots, washed well (reserve ½ cup leaves for salad and garnishing)
2 tablespoons sweet chilli sauce
1 tablespoon fish sauce
zest and juice of 2 limes
1 egg
¼ cup cornflourcornstarchX
500g firm white boneless, skinless fish fillets, coarsely chopped
10 green beans, finely sliced (2mm wide)
520g ready-made coleslaw mix
1 firm mango, thinly sliced

Instructions

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1 Put the coriander stalks, roots and most of the leaves in a food processor. Add the sweet chilli sauce, the fish sauce, lime zest, 1 tablespoon lime juice and egg and blend for 10–15 seconds, or until coriander is well chopped. Add cornflour and fish, process for 15-20 seconds, or until well blended. Tip mixture into a bowl and stir through green beans.

2 Scoop out ¼ cup of mix, flatten slightly and place onto a tray. Repeat. Heat a frying pan over medium heat. When hot, add a drizzle of oil and the fish cakes. Cook for about 3–4 minutes on each side, until lightly browned and cooked through in middle.

3 Add remaining lime juice to coleslaw mix along with a drizzle of olive oil, reserved coriander leaves and mango. Toss together and serve alongside fish cakes.

HFG tip

Fish cakes can be stored uncooked and covered in the fridge for 2 days before cooking.

Nutrition Info (per serve)

Calories 330 cal

Kilojoules 1388 kJ

Protein 30.6 g

Total fat 8.4 g

Saturated fat 1.6 g

Carbohydrates 29.3 g

Sugar 22.6 g

Dietary fibre 8.0 g

Sodium 658 mg

Calcium 118 mg

Iron 3.0 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.