Articles & Recipes
Thai Fish Cakes (Tod Man Pla)
Ingredients
400 grams raw white fleshed fish eg Nile Perch or Hake
1 egg (59 grams)
2 finely chopped coriander roots
1 tabsp finely chopped fresh coriander (cilantro)
¼ cup finely chopped spring onion (25 grams)
2 teaspoons lime or lemon rind
1 teaspoon lime or lemon juice (5 ml)
1 tabsp red curry paste (25 grams)
1 tabsp fish sauce (20 ml)
1 tabsp rice flour (12 grams)
2 teasp unsaturated oil (10 ml)
Method
Cut raw fish into bite size cubes.
Process fish, egg, coriander roots and leaves, spring onion, lime rind and juice, red curry paste, fish sauce, and rice flour until a smooth paste is achieved.
Make into 12 small patties (about 5 cm by 2.5 cm) using your hands that have been moistened with cold water.
Refrigerate for 30 minutes or more.
Shallow fry in oil in a non- stick fry pan.
Serve with Sweet Chilli Cucumber Dipping Sauce.
Serves : 12
Quantity per Serve : pattie
Nutrients per Serve :
KJ 257, Calories 61, Carbohydrates(grams) 2, Fat(grams) 2.4, Protein(grams) 7.9, Sodium (milligrams) 216
Note
Gluten Free, Lactose Free