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Ingredients
- Serves 2 people
fishcakes:
2 tins of tuna (drained, each tin 150 g)
40 g canned water chestnuts (blended)
10 ml olive oil
5 ml fish sauce
1½ tbsp spring onions (chopped)
1 tbsp coriander leaves (chopped)
1 tbsp thai red curry paste
3 tsp red chili (deseeded and minced)
1½ tsp ginger (minced)
1 tsp kaffir lime leaves (chopped)
1 egg
½ tsp salt
thai style vegetables:
150 g carrot (diced small)
120 g green zucchini (diced small)
60 g pak choy (diced small)
20 g honshimeji mushrooms (sliced)
10 g red chilli (deseeded, microdice)
1 tbsp thai basil (shredded)
1½ tsp shallots (minced)
1 tsp garlic (minced)
1 tsp rice bran oil
1 tsp fish sauce
½ tsp soy sauce
garnish:
20 g fresh coriander (chopped)
Recipe Courtesy of
Fitthree
Fitthree
Spiced Tuna Fish Cakes with Thai Basil Stir Fry
Spicy, tangy and fragrant with Asian herbs, these fish cakes are easy to make and are the perfect holiday party nibbles. Unlike traditional fish cakes that are made with flour, these Spiced Tuna Fishcakes with Thai Basil Stir Fry have a refreshing mix of water chestnuts and flaky canned tuna that makes them healthy low carb alternatives for the snack table. Pair them with tropical cocktails or mocktails for the festive season!
- Easy
- 10 min
- 15 min
- 15 min
- 2 steps
- 21 Ingredients
- Easy
- 2 steps
- 21 Ingredients
- 10 min
- 15 min
- 15 min
Instructions
-
Make the vegetables
- Using medium frying pan, add the rice bran oil and sauté the shallot, garlic, ginger and chilli oil over medium heat, till fragrant.
- Add the carrots and mushrooms and stir for 2-3 minutes, then add the remaining ingredients, removing from heat when the vegetables are cooked through.
-
Make the fishcakes
- Combine all the fishcake ingredients in a bowl, mix till combined and sticky, and shape into patties.
- Heat a non-stick frying pan over medium heat, then fry the patties in batches, cooking for about 1 - 1.5 minutes on each side until the patties are firm and golden.
Plate and Serve!
Pile the fish cakes on a serving platter and accompany with the vegetables in a bowl. Garnish the fishcakes with fresh coriander.
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Ingredients
- Serves 2 people
-
fishcakes:
2 tins of tuna (drained, each tin 150 g)
-
40 g canned water chestnuts (blended)
-
10 ml olive oil
-
5 ml fish sauce
-
1½ tbsp spring onions (chopped)
-
1 tbsp coriander leaves (chopped)
-
1 tbsp thai red curry paste
-
3 tsp red chili (deseeded and minced)
-
1½ tsp ginger (minced)
-
1 tsp kaffir lime leaves (chopped)
-
1 egg
-
½ tsp salt
-
thai style vegetables:
150 g carrot (diced small)
-
120 g green zucchini (diced small)
-
60 g pak choy (diced small)
-
20 g honshimeji mushrooms (sliced)
-
10 g red chilli (deseeded, microdice)
-
1 tbsp thai basil (shredded)
-
1½ tsp shallots (minced)
-
1 tsp garlic (minced)
-
1 tsp rice bran oil
-
1 tsp fish sauce
-
½ tsp soy sauce
-
garnish:
20 g fresh coriander (chopped)
Nutrition
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