Thai Fishcakes with Salad – Only 281 calories. Recipe
Category: Diet Recipes, Healthy Diet recipes
(1 votes, average: 5 out of 5)
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Delicious, healthy and ready in 30 minutes Serves 4
Per serving: 281calories, 14.9g fat (2.6g saturated),26.8g protein, 9.9g carbs, 8.8g sugar, 0.4g salt
Added to calorie counter. If you substitute Splenda for the sugar then the calorie count will be less.
I sometimes just make the fishcakes and serve them with vegetables or a plain green salad. Instead of doing the Thai dressing I use a squeeze of lime or lemon juice mixed with a little olive oil and maybe a little finely chopped chili and a handful of roughly chopped coriander/cilantro.
Servings: 4
Ingredients:
For the salmon fishcakes:
500g (17oz) skinned salmon fillet
4cm (2”) piece fresh root ginger, peeled and very finely chopped
4 spring onions/scallions, finely chopped
spray of 1 calorie oil or 1 tsp sunflower oil or canola oil
Thai Salad Dressing:
1 medium-hot red chili, deseeded and finely chopped
2 tsp caster sugar/fine granulated sugar. You could substitute splenda but I've never tried it in this
1 tsp Thai fish sauce
1 tablespoon lime juice
2 teaspoons rice vinegar (if you don't have rice vinegar put in some white wine vinegar and a pinch of sugar).
Salad:
½ cucumber (long telegraph type), cut into small strips with skin left on
1 small yellow pepper/capsicum, deseeded and cut into long, thin strips
1 small carrot, cut into thin strips (if you leave them too thick they are hard to spear with your fork!)
12 cherry tomatoes, halved
Bunch of fresh coriander/cilantro leaves
Salad leaves, e.g. Romaine, (optional)
Directions:
1. Put the chili, sugar, fish sauce, lime juice and vinegar into a screw-top jar and shake well. Set aside.
2. Halve the cucumber, then slice each piece into long, thin strips. Toss the cucumber, pepper, carrot and tomatoes together in a bowl.
3. Chop the salmon until you have a coarse, mince-type (ground meat type) mixture. Put into another bowl with the ginger and onions. Season and mix together.
4. Divide the mixture into 8, and using slightly wet hands, shape into 8 flat round fishcakes.
5. Heat the oil in a large, non-stick frying pan over a medium heat. Cook the fishcakes for 1½ minutes each side, until lightly golden and cooked.
6. Roughly chop the coriander/cilantro. Toss the dressing and coriander leaves through the salad.
7. Divide between four plates and top each with two fishcakes.
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Tags: family, healthy, Light Meal, low calorie, low fat
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