Vietnamese fish cakes
Fish cakes make perfect appetisers just as they are or serve as a light meal , really tasty and great at any time of day.
Serves: 4
Time to make: 35 mins , plus 1 hr chilling
Hands-on time: 20 mins
Total cost: $13.20 / $3.30 per serve
(at time of publication)
Ingredients
- 1 cup mashed cooked kumara or potato
- 2 x 180g cans tuna in spring water, drained
- 2 tablespoons flour
- ¼ cup chopped fresh coriander
- 2 tablespoons green curry paste
- 2 tablespoons sweet chilli sauce
- 1 egg, lightly beaten
- 1 teaspoon zest of lemon
- ½ cup finely chopped green beans
- spray oil
- Sauce
- 1 tablespoon fish sauce
- 3 tablespoon water
- 2 tablespoons vinegar
- 1 tablespoon sugar
- 2 tablespoon sweet chilli sauce
- 2 teaspoons minced garlic
- 1 red chilli, deseeded, finely chopped
- 1 spring onion, finely chopped
Instructions
1 Mix all ingredients together in a bowl. Shape into about 16 balls and refrigerate for at least 1 hour.
2 Flatten balls into patties then cook in a non-stick frying pan with a little oil spray for about 2 minutes each side.
3 To make sauce, mix fish sauce, water and vinegar with sugar in a jug. Stir until sugar has dissolved. Add the remaining ingredients.
4 Serve sauce with fish cakes, garnished with fresh coriander.
Serving suggestion
Serve fish cakes with an Asian-style salad.
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Nutrition Info (per serve)
-
Calories 220cal
-
Kilojoules 920kJ
-
Protein 18g
-
Total fat 5g
-
–Saturated fat 1g
-
Carbohydrates 25g
-
–Sugars 15g
-
Dietary fibre 2g
-
Sodium 740mg
-
Calcium 40mg
-
Iron 2mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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