Gluten Free Thai Fish Cakes and Cucumber Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- For the fish cakes
- 3 scallions (chopped)
- 2 cloves garlic cloves (chopped)
- 1 stalk Lemongrass (tender part only, chopped)
- 14 ozs white fish fillets
- 2 green chili peppers (seeds removed, sliced)
- 12 leaves Basil (finely shredded)
- 1 Tbsp chopped cilantro
- 1 egg (beaten)
- ⅜ cup Coconut milk
- vegetable oil (for frying)
- To garnish
- cilantro
- 1 red chili pepper (sliced)
- sweet gluten-free chili sauce
- For the cucumber salad
- ½ cup Rice vinegar
- 2 tsps sugar
- 2 tsps gluten-free Fish sauce
- 1 Cucumber (peeled and thinly sliced)
- 2 scallions (white part sliced, green part shredded)
- 1 red chili pepper (seeds removed, shredded)
Preparation steps
1.
For the cucumber salad: mix together the rice vinegar, sugar and fish sauce. Mix together the cucumber, spring onions and chilli and pour over the dressing.
2.
For the fish cakes: put the spring onions, garlic and lemongrass into a food processor and blend to a paste. Add the fish and pulse until blended.
3.
Stir in the green chillies, basil and coriander then add the beaten egg and coconut milk. Season with salt and shape into patties.
4.
Pour the vegetable oil into a frying pan to a depth of about 1cm| 1/4". Heat until just smoking then fry the patties in batches for about 5 minutes or until golden brown, turning once. Drain on kitchen paper and keep warm.
5.
Serve the fish cakes garnished with the coriander and sliced red chilli and the sweet chilli sauce and cucumber salad alongside.
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