Gluten-free Thai fishcakes with crunchy rice salad

Author: HFG staff

Photographer: HFG staff

Try these Thai-inspired fishcakes paired with a sesame rice salad!

Serves: 4

Time to make: 30 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

500g skinless and boneless hoki fillets or similar, chopped
1 egg white
1 tablespoon gluten free fish sauce
1 tablespoon finely grated fresh ginger
1 tablespoon lemongrass paste
3 tablespoons chopped fresh coriandercilantroX
6 spring onions, thinly sliced
1 long red chilli, finely chopped
oil spray

For the rice salad
250g pack ready to heat brown rice
400g crunchy salad mix
200g snow peas, thinly sliced lengthways
2 teaspoon sesame seeds
juice 1 lime, plus wedges to serve
1 tablespoon toasted sesame oil

Instructions

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1 Put the haddock, egg white, fish sauce, ginger, lemongrass paste, coriander, half the spring onions and two-thirds of the chilli in a food processor. Blitz to a coarse paste, then shape into 8 fishcakes. (If you plan to freeze them, do so now.)

2 Spray a large non-stick frying pan with oil and set over a medium heat. Cook the fishcakes, in batches, for 4 min on each side or until golden and cooked through.

3 Meanwhile, prepare the salad. Heat the rice according to the pack instructions, then transfer to a large serving bowl. Add the salad mix, peas, sesame seeds, lime juice and sesame oil, then toss.

Serving suggestion

Serve the fishcakes with the salad and lime wedges, garnished with the remaining spring onions and chilli.

Nutrition Info (per serve)

Calories 270 cal

Kilojoules 1130 kJ

Protein 29.3 g

Total fat 6.1 g

Saturated fat 1 g

Carbohydrates 26 g

Sugar 6.8 g

Dietary fibre 6 g

Sodium 551 mg

Calcium 109 mg

Iron 1.8 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.