Thai curry fish cakes with sweet chilli dressing

Thai curry fish cakes with sweet chilli dressing

Thai curry fish cakes with sweet chilli dressing

By BBC Good Food
10 minutes

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Details
  • Servings:   4
  • Calories:   176
  • Protein:   20g
  •  
  • Fiber:   2g
  • Sugar:   2g
  • Carb Total:   5g
  •  
  • Trans Fat:   1g
  • Saturated:   2g
  • Fat Total:   10g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • south east asian
Comments
Ingredients
  • 400g pack frozen pollock fillets, thawed, dried and roughly chopped
  • 1 egg
  • 1 tbsp red Thai curry paste
  • 2 tsp fish sauce
  • 1 tbsp cornflour
  • zest and juice 1 lime
  • 50g green beans, trimmed and finely sliced
  • 2 tbsp sunflower oil, for frying
  • 3 tbsp sweet chilli dipping sauce
  • leafy salad, to serve
Instructions

Thai curry fish cakes with sweet chilli dressing serves 4 original recipe by BBC Good Food.

View original preparation instructions

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