200°C · 15-30 minAllergens
Ei
VisThai Fish Cakes
Off to Thailand with these fish cakes made from fresh white fish, plenty of fresh herbs, spring onion, and lime. I bake them in the oven, which makes them less greasy. The rice is mixed with a variety of crunchy vegetables and is packed with flavour from roasted peanuts, fresh Thai basil, and coriander. I serve it with a chilli dip.
Fresh saltwater white fish fillet (cod, plaice, coley), carrot, broccoli, bean sprouts, pak choi, white onion, vine tomato, spring onion, green beans, garlic, red chilli, lime juice, fresh ginger, coriander, lime leaf, Thai basil, peanuts, pasteurised free-range egg, basmati rice, rice flour, brown rice, chilli sauce, tamarind, Thai red curry paste (containing galangal and lemongrass), fish sauce, palm sugar, rice vinegar, pepper and salt, sunflower oil.
Allergens: ei, pinda, vis.
Microwave
Heat the rice and fish cakes loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the chilli sauce (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the rice and fish cakes covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the chilli sauce (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.