23 Oct Spicy thai fish cakes & cucumber salad

December is just 5 weeks away & I am on my millionth (and hopefully final) attempt at getting my hot girl summer on. This is a really simple lunch recipe I made that tasted absolutely amazing too. I’ve never let anyone convince me that healthy food sucks, but this past week has truly convinced me how much you can make it delicious & worthwhile. This recipe is packed with lots of nutrients from your tuna right through to the salad you eat it with. Fish cakes always remind me of my grandmother – she used to love making them when I was a kid, but they were a lot more unhealthy cause she used to add breadcrumbs & crumb them too. So this is my healthy alternative to her recipe, with a slight spicy twist which I always have to add to my recipes. You can also switch this recipe up & use other fish like salmon or trout, which still go great with the other ingredients in the recipe. If you’re not trying to be healthy, then you can have them with potato wedges or fries as a nice filling lunch or dinner. I really love this recipe & hope that you do too. 

Spicy Thai Fish Cakes 

(Serves 6)

Ingredients:

Fish cakes 

• X2 cans of shredded tuna (in vegetable oil) OR 2 fillets of salmon/trout 

• 1 tsp crushed garlic 

• 1 tsp minced ginger 

• 1 tsp fish sauce 

• 5g fresh coriander (finely chopped)

 • 1 birds eye chili (finely chopped) 

• 1/2 lime juiced 

• 1 egg

• Salt & pepper to taste 
Cucumber salad 

• half a cucumber sliced into ribbons

 • 1/3 cup of rice vinegar 

• 1 tbsp sugar 

• 1 tsp sesame oil 
Method: 

1. Add all your ingredients into a bowl & mix well.

 2. Measure out about 30g of the mixture & shape with your hands into a cake. (You can rub your palms with flour before you do this to keep the cake in shape) – you can also use an ice scream scoop to measure out your cake. 

3. Lightly oil your pan with olive oil, on medium heat. Put your fish cakes in & fry for about 5 minutes on each side or until golden brown.

 4. Serve immediately with cucumber salad