Menu Mondays – Claire’s Thai Fish cakes

Really really yummy fish cakes

Serves 2

Fish Cakes:

2 fillets of fish – using cheap fish is great in these!

Fish sauce

Chilli powder

A few black peppercorns

Freshly chopped coriander or failing that, bung in some coriander seeds – worked for me!

Cumin seeds

Pinch of salt

1 egg

3 tbsp oat bran (approx)


Low fat cream cheese

sweet chilli sauce

Use a pair of scissors to chop fish into small chunks. Add fish to food processor along with the chilli, coriander, cumin seeds, a few peppercorns, salt, splash of fish sauce and egg. Process until you get a smooth paste. Add oat bran and whiz again until you get a thicker consistency, you may find you need less oat bran. Use your hands to form the paste into small balls then flatten gently with your hand. They will be quite wet but should hold a ball shape easily. I made my fish cakes quite small so they would cook through quicker and so I’d feel like I was getting more. Pop in the fridge to firm up for 10mins to an hour depending on how much time you have to spare.

Make up a delicious accompaniement by mixing together sweet chilli sauce and cream cheese. This can be dolloped onto the fish cakes at the end.

Spray a non stick frying pan with canola oil. Pop the fish cakes into the hot pan and try to keep them moving as much as possible to avoid sticking. Flip them over when underside is browned and middle is white and cook the other side.

Serve with the cream cheese and chilli sauce. For non dukan dieters in the house pop on a bed of rice for a great accompaniment. If you’re on a PV day serve with mesclun salad.


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