Thai Fish Cakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Golden-brown Thai fish cakes with a firm, spongey texture seasoned with red curry paste, fish sauce, and cilantro. These taste like the restaurant version and can be served as an appetizer with sweet chili sauce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 lb / 500g white fish fillets (, skinless and pin boned, cut into chunks (Note 1))
- 3 tbsp red curry paste ((Note 2))
- 1 tbsp cilantro/coriander leaves (, chopped)
- 1 tbsp fish sauce ((sub soy sauce))
- 1 tbsp lime juice
- 1 egg
- 1/4 cup (40g) rice flour ((or cornstarch / corn flour))
- 6 green beans (, finely sliced (optional, Note 3))
- 4 - 6 tbsp oil ((vegetable, canola, sun flower))
- Sweet chilli sauce
- Cilantro/coriander leaves
- Lime wedges
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 316mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 154mg
- Calcium
- 18mg
- Iron
- 0.41mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 316MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.