Page 134 - Cook with Ease: Tips and Recipes for Small Families - Serving 1-2

Thai Fish Cakes
(Serves 4, 2 pieces each)
NUTRIENT ANALYSIS
(per serving)
Energy: 126 kcal
Carbohydrate: 7 g
Protein: 13 g
Fat: 5 g
Cholesterol: 53 mg
Dietary fibre: 1.4 g
Sodium: 444 mg

INGREDIENTS: METHOD
• Fish fillet, skinned 6 taels (~240g) 1. Rinse, trim and dice the beans.
• Egg, large ½ piece
• French beans or ½ taels (~20g) 2. Mince the fish fillet and put into a
Chinese long beans bowl. Add the egg and seasoning,
• Basil, finely 5 leaves and then mix and slap to form fish
chopped paste. Mix in the beans, basil and
• Red chilli, 1 piece chilli, and shape the paste into 8
finely chopped round cakes about 2 inches (~5 cm)
• Garlic 2 cloves in diameter. (If dace fish paste is
• Vegetable oil 3 tsp used instead, mix the fish paste, egg,
• Lime, small 1 piece French beans, basil, chilli and the
seasoning all together at one time.)
SEASONING:
• Salt ½ tsp 3. Heat up oil in a non-stick pan.
• Light soy sauce 1 tsp Sauté the garlic and then pan-fry
• Sugar ½ tsp the fish cakes at low heat until both
• Cornstarch 1 Tbsp sides turn golden or are thoroughly
cooked. Serve with lime juice over
the fish cakes.

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