Thai Fish Cakes

Off to Thailand with these fish cakes made from fresh white fish, plenty of fresh herbs, spring onions, and lime. I bake them in the oven, making them less greasy. The coleslaw, featuring a variety of crunchy vegetables, is freshened up with Thai basil and has a slight kick from the chilli dressing. I serve it with seasoned wholegrain rice.

Thai Fish Cakes

Fresh saltwater white fish fillet (cod, plaice, coley), white cabbage, carrot, radish, red cabbage, white onion, spring onion, green beans, garlic, red chilli, lime juice, fresh coriander, lime leaves, mint, Thai basil, peanuts, pasteurised free-range egg, basmati rice, rice flour, brown rice, chilli sauce, gluten-free soy sauce, tamarind, Thai red curry paste, fish sauce, palm sugar, rice vinegar, sunflower oil.

Allergens: ei, pinda, soja, vis.

Microwave

Heat the rice and fish cakes loosely covered for 3-4 minutes. Serve with the salad (cold).

Oven — 200°C, 30 minMarleen's choice

Transfer to a baking dish and heat the rice and fish cakes covered with an oven-safe plate or aluminium foil for 15-20 minutes. Serve with the salad (cold).

Energy105,5 kcal

Protein6,03 g

Fat1,97 g

of which saturated0,33 g

Carbohydrates14,35 g

Dietary fibre2,1 g

Salt0,6 g

Average weight: 540 g