Thai Fish Cakes 

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Serves: 4 person(s)

Preparation Time: 20 mins
Cooking Time: 7 mins

These are not just your run-of-the-mill fish cakes.
Per serving: 258 calories and 4g fat
Saves: 187 calories and 24g fat over traditional fish cakes!

Suggestions:

Serve hot with fresh salad or steamed vegetables and sweet chili sauce, if desired.

Ingredients:

Regular fish and crab cakes can be high in fat and calories, especially when dining out. This makeover recipe reduces the amount of cooking oil and adds pineapple as a flavor enhancer.

To learn more about recipe makeovers see CalorieKing's library article "Smart Substitutes: Your Guide to Low-Calorie Cooking Alternatives".

Recipe Makeover
2 Tbsp fresh coriander 2 cloves garlic 2 tsp grated ginger 1 Tbsp sugar 1 Tbsp grated lemon rind 2 Tbsp red curry paste 457.14 g can pineapple, canned in own juice, drained and rinsed 285.71 g can tuna in springwater, drained 1 large egg (1.76 oz), whisked 1 small cooked potato, mashed 1 vegetable cooking spray, as needed (optional)

Traditional Recipe
1 tsp red curry sauce 1 egg 2 green onions, chopped 2 Tbsp chili pepper sauce 1/4 tsp garlic powder 1 Tbsp chopped fresh basil 1 tsp lime or lemon juice 1 tsp fish sauce 1 tsp sugar 1/4 cup oil 0.68 kg white fish, cut into small pieces

Directions:

RECIPE MAKEOVER:

Place fish, coriander, garlic, ginger, sugar, lemon rind and curry paste in food processor and mix until combined.

Stir through pineapple, egg and potato.

Mold into cakes and refrigerate until firm.

Spray skillet with vegetable cooking spray or use non-stick skillet; heat skillet on medium heat. Add fish cakes and cook until golden.

Variations:

Canned salmon or fresh cooked fish fillet can be used.

Serving suggestions not included in nutritional analysis.

Author:

Recipe Makeover by Family Health Network