Thai Fish Cakes
These are not just your run-of-the-mill fish cakes. Our Recipe Makeover means they're lower in calories and fat than traditional fish cakes.
Per serving: 258 calories and 4g fat.
Saves: 187 calories and 24g fat!
Preparation Time: 20 mins
Cooking Time: 7 mins
Extra Time: 20 mins
(for firming in the refrigerator)
About this Recipe Makeover
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.
Ingredients Show Makeover Show Traditional
- 2 Tbsp fresh coriander
- 2 cloves garlic
- 2 tsp grated ginger
- 1 Tbsp sugar
- 1 Tbsp grated lemon rind
- 2 Tbsp red curry paste
- 16 oz can pineapple, canned in own juice, drained and rinsed
- 10 oz can tuna in springwater, drained
- 1 large egg (1.76 oz), whisked
- 1 small cooked potato, mashed
- 1 vegetable cooking spray, as needed (optional)
- 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
- 1 1/2 lb white fish, cut into small pieces
Directions:
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. Serve hot.
Variations:
Canned salmon or fresh cooked fish fillet can be used.
Serve with fresh salad, or steamed vegetables, and sweet chili sauce, if desired.
Serving suggestions are not included in the nutritional analysis.