Autumn doesn’t get much better than this! To help you transition into the cooler months, Celebrity chef and nutritionist Zoey Bingley-Pullin has provided us with this hearty and healthy Thai fish cakes recipe, which is nutritionally balanced and sure to please even the fussiest of eaters.
1 packet basmati rice
1 cups water C
Pinch of salt C
600g blue eye trevalla, roughly chopped
1 clove garlic, minced
1 tbsp grated ginger
Chilli, finely chopped (optional)
1 carrot, grated
1 cup grated sweet potato
1/2 cup roughly chopped coriander leaves and stalks
3 tbsp soy sauce
1/4 cup plain flour
1 tsp oil (e.g. peanut, canola, sunflower)
1 clove garlic, minced
1 packet baby corn, halved
1 bunch bok choy, end removed, halved lengthways
200g button mushrooms, finely sliced
2 tbsp kecap manis
3-4 tbsp kecap manis
2 tbsp finely chopped coriander
1/2 chilli, finely chopped (optional)
- Combine all rice ingredients in a medium pot and bring to the boil.
- As soon as it boils, cover with a tight-fitting lid and reduce to the lowest heat to cook for 12 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Do not lift the lid while cooking.
- While the rice cooks, prepare the fishcakes. Place the fish in a food processor or blender and process until finely chopped. Add the garlic, ginger, chilli, carrot, sweet potato, coriander and soy sauce and process until well combined.
- Divide the fish mixture into 8-10 equal portions, roll into patties and flatten slightly. Coat in flour (shaking off excess). Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium heat. Cook fish cakes in batches, for 2-3 minutes each side, until golden brown. Transfer to a plate and cover with tinfoil to keep warm.
- While the fish cakes are cooking, heat oil in a large fry-pan or wok on high heat. Add garlic, baby corn, bok choy and mushrooms and stir-fry for 3-4 minutes, until tender. Stir through kecap manis.
- Combine dipping sauce ingredients in a small bowl.
- Divide rice, fish cakes and Asian vegetables between plates and serve with dipping sauce on the side.
Recipe courtesy of My Food Bag
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