Thai fishcakes with sweet chilli sauce and cucumber relish (recipe)

Thai fishcakes with sweet chilli sauce and cucumber relish (recipe)
Name	Thai fishcakes with sweet chilli sauce and cucumber relish
Ingredients	Red curry paste • Fish sauce • Cornflour • Egg • Green beans • Green onion
Cooktime (in hours)	0.116666667
Preptime (in hours)	0.166666667
Totaltime (in hours)	0.283333334
Keto friendliness	Keto friendly
Calories	146
Fat	2.9
Protein	25.4
Carbohydrate	3.1
Fiber	0.6
Net carbohydrates	2.5
Sugar	0.9
Saturated fat	0.7
Cholesterol (mg)	130.2
Sodium	816.2
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC

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Thai fishcakes with sweet chilli sauce and cucumber relish (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.

Thai fishcakes with sweet chilli sauce and cucumber relish (recipe) details
Thai fishcakes with sweet chilli sauce and cucumber relish (recipe) image(external)

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Thai fishcakes with sweet chilli sauce and cucumber relish (recipe)

1. In a food processor, mince fish to a paste.
2. Add curry paste, fish sauce, cornflour and egg. Combine well.
3. Transfer to a bowl and mix in beans and onions.
4. Wet hands and shape mix into flat round cakes approximately 5cm in diameter and 1cm thick.
5. Deep-fry in vegetable oil until golden brown, about 5-7 minutes.
6. Drain on paper towel.
7. Serve with sweet chili sauce and cucumber relish.
   
   Food tags
   New Zealand, Asian, Australian,, Easy

Thai fishcakes with sweet chilli sauce and cucumber relish (recipe) details

Time:
Prep Time in Hours and Mins:17M

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