Skip to main contentSkip to footer
Sign up
Sign up
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Cabbage-wrapped Thai fishcakes with sriracha mayo by WW

Cabbage-wrapped Thai fishcakes with sriracha mayo

3
2
2
SmartPoints® value per serving
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
One of our favourite flavour boosters is sriracha: it works as an ingredient for marinades or on its own as a dipping sauce. For less of a punch, mix with reduced-fat mayo so the flavours come through without setting your mouth on fire!

Ingredients

Cabbage

4 leaf/leaves, large

Chilli, Green or Red

½ individual, red, deseeded and finely chopped

Coriander, fresh

1 tablespoons

Prawns, Raw

150 g

Cod, raw

130 g, cut into chunks

Garlic

1 clove(s), finely chopped

Spring Onions

4 medium, trimmed and chopped

Lime(s)

1 zest(s) of 1, plus wedges to serve

Lime Juice, Fresh

10 ml

Chives, Fresh

1 tablespoons, snipped

Olive Oil

1 teaspoons

Flying Goose Brand Sriracha Hot Chilli Sauce

15 ml, 2-3 tsp, depending on how spicy you like it

Reduced Fat Mayonnaise

4 tablespoons

Instructions

  1. Steam the cabbage leaves in a steamer set over a pan of simmering water for 3-4 minutes until just tender, then cool under cold running water. Pat the leaves dry with a clean tea towel or kitchen paper, then trim off the tough part of the stalk. Set aside.
  2. Reserve some of the chilli and a few coriander sprigs, then put the remainder in a food processor with the prawns, cod, garlic, spring onions and lime zest and juice. Pulse until the mixture comes together as a thick paste. Add the chives and pulse briefly to combine. Transfer to a mixing bowl.
  3. Heat the oil in a large, nonstick frying pan over a medium-high heat. Working in batches, dollop tablespoonfuls of the fishcake mixture into the pan, spaced well apart, and gently flatten with the back of a spoon. Fry for 2 minutes on each side until golden. Repeat until you have used up all of the mixture – you should have about 16 fishcakes in total.
  4. Meanwhile, in a small bowl, mix the sriracha into the mayonnaise – making it as mild or as spicy as you like.
  5. Put each cabbage leaf stalk-side up on a serving platter or plates, then put 4 fishcakes on each one. Scatter with the reserved chilli and coriander sprigs. Tuck the bottom and top in, then roll into a neat wrap and serve alongside the dipping sauce with the lime wedges to squeeze over.

You might like

Start eating better than ever!

Find your plan