SERVES: 4
TIME: 15 mins

 

Quick, simple and incredibly tasty, these Thai fishcakes are great for an easy weeknight dinner, or make a wonderful addition to lunchboxes. Packed with herbs and vegetables which aid immune support, clear congestion and support bone health, these delicious morsels are also a great source of protein, B vitamins, iodine and essential fatty acids from the fish. In my experience, most things in the shape of a muffin are inviting, so even the fussiest of eaters like these, give them a go!

INGREDIENTS:
1 tablespoon olive oil

1 avocado

sea salt and freshly ground

black pepper

lime wedges, to serve

sweet chilli sauce (preferably

low sugar), to taste

FISH CAKES:
700 g firm white fish fillets(such as flathead, snapper, whiting or dory), skin and bones removed, roughly diced

2 tablespoons coconut cream

1 teaspoon fish sauce

2 teaspoons green curry paste

1 bunch coriander, stems and

leaves chopped

1 tablespoon lime juice

2 teaspoons chopped ginger

2 spring onions, white part

only, chopped

2 garlic cloves, chopped

METHOD:
Preheat the oven to 180°C (160°C fan-forced). Grease eight holes of a standard muffin tin with the olive oil. To make the fishcakes, place all the ingredients in

a food processor and blitz to a medium coarse texture. Divide the mixture evenly among the prepared muffin holes, filling them only three-quarters full. Bake for 15 minutes or until firm and cooked through. Rest on a wire rack. Meanwhile, mash the avocado flesh and season with salt and pepper. Serve the fishcakes with the mashed avocado, lime wedges and sweet chilli sauce.

MAKE IT A NEW MEAL:
Turn these muffins into meatballs and toss through konjac noodles dressed in sesame oil and lime juice.

FOR CARB-LOVING FAMILY MEMBERS:
Make the patties bigger and serve on wholegrain buns as burgers.

 

This recipe is republished with permission from the book Eat, Drink and Still Shrink by Michele Chevalley Hedge.

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