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Thai Fish Cakes with Vegetable Ribbons
KITCHEN SANCTUARY20Ingredients
20Minutes
290Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 red chilli (roughly chopped)
- 1 lemongrass stalk (outer leaves removed and inner white stalk chopped roughly, or use 2 tsp lemongrass paste)
- 2 tsp. fish sauce
- 1 tsp. brown sugar
- 1/2 tsp. salt
- 1/2 tsp. cumin
- 3 spring onions (/scallions roughly chopped)
- 2 cloves garlic (peeled)
- 2 cms ginger (piece, peeled and roughly chopped)
- 2 salmon fillets (bones and skin removed)
- 1/2 cup fresh coriander (packed, 25g, /cilantro)
- 2 kaffir lime leaves
- 3 Tbsp. vegetable oil (not as bad as it sounds - most of the oil will be left in the pan, as the fish cakes don't really absorb it)
- 5 tsp. caster sugar
- 1 lime juice
- 1 tsp. fish sauce
- 1 red chilli (chopped finely)
- 2 medium carrots
- 1 cucumber
- 1 lime (cut into wedges)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat2.5g13% |
| Trans Fat0g |
| Cholesterol30mg10% |
| Sodium710mg30% |
| Potassium690mg20% |
| Protein14g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber3g12% |
| Sugars8g |
| Vitamin A110% |
| Vitamin C35% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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