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low fat thai fish cake recipe anyone?

(7 Posts)
juniper68 Fri 07-May-04 17:06:53

DH and i love these but wondered if there's a low fat recipe out there anywhere?

katierocket Fri 07-May-04 18:48:53

why is it high fat?

podgegl20 Fri 07-May-04 19:24:55

how about these:
200g crab meat
2 spring onions
2 bird's eye chillies deseedde and finely chopped
3 lime leaves or 1 short stalk of lemongrass chopped
1 tsp thai fish sauce
1 tbsp half fat mayo
1 handful of fresh coriander
dash of tabasco
30 -40g breadcrumbs
1 tbsp oil
10g plain white flour
1 lime to serve

1. mix the first 8 ingredients together then add enough breadcrumbs to hold the mixture together.

2.heat 1/2 the oil in a frying pan. dredge the patties with flour and fry the cakes on one side for 3 minutes.

3. Add the rest of the oil turn the cakes over and fry for another 2 to 3 minutes.

these are good served with thai dipping sauce.

podgegl20 Fri 07-May-04 19:31:09

hello, should also have added:
295 calories per person
14.5g fat per portion

champs Fri 07-May-04 21:48:05

heres a tuna fishcake recipie add some thai spices and try for a variant.

juniper68 Sat 08-May-04 16:25:32

wow thanks podgegl20 and champs.

I think they're usually deep fried but i may be wrong?

champs Wed 12-May-04 23:31:16

found another one:

Serves 4
1 lb mealy potatoes, diced
6 oz white crabmeat, drained if canned
4 scallions, chopped
1 teaspoon light soy sauce
1/2 teaspoon sesame oil
1 teaspoon chopped lemongrass
1 teaspoon lime juice
3 tablespoons all-purpose flour
2 tablespoons vegetable oil
salt and pepper

4 tablespoons finely chopped cucumber
2 tablespoons honey
1 tablespoon garlic wine vinegar
1/2 teaspoon light soy sauce
1 fresh red chile, chopped

1 fresh red chile, sliced
cucumber slices

1. Cook the potatoes in a pan of boiling water for 10 minutes, until cooked through. Drain well and mash.

2. Mix the crabmeat into the potato with the scallions, soy sauce, sesame oil, lemongrass, lime juice, and flour. Season with salt and pepper to taste.

3. Divide the crab and potato mixture into 8 equal portions and shape them into small rounds, using floured hands.

4. Heat the oil in a preheated wok or large, heavy-based skillet and cook the cakes, in batches of 4 at a time, for 5-7 minutes, turning once. Remove from the pan with a spatula. Drain on paper towels and keep warm.

5. Meanwhile, make the dipping sauce. In a small serving bowl, mix together the cucumber, honey, vinegar, soy sauce, and the chile.

6. Garnish the cakes with the red chile and cucumber slices and serve with the dipping sauce.

Cook's Tip: When using lemongrass, remove the tough outer leaves and the root and finely chop.

calories 254, sugars 9 g, protein 12 g, carbohydrate 40 g, fat 6 g (21% calories), saturates 1 g.

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