
Thai fishcakes
5
4
4
SmartPoints® value per serving
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
1
Difficulty
Easy
An easy-to-make takeaway favourite served with a crunchy cucumber salad.
Ingredients
Haddock, raw
125 g, skinless
Thai Red Curry Paste
10 g
Caster Sugar
¼ teaspoons
Thai Fish Sauce
½ tablespoons
Lime(s)
½ zest(s) of 1
Green Beans
15 g, trimmed and thinly sliced into small rounds
Coriander, fresh
1 tablespoons, chopped
Vegetable Oil
½ tablespoons
Thai Fish Sauce
2 teaspoons
Lime Juice, Fresh
2 teaspoons
Rice Wine Vinegar
1 teaspoons
Caster Sugar
½ teaspoons
Garlic
½ clove(s), grated
Chilli, Green or Red
½ individual, red - thinly sliced
Cucumber
115 g, trimmed and quartered lengthways
Red onion(s)
¼ small, finely sliced
Radish
20 g, trimmed and grated
Coriander, fresh
1 tablespoons
Mint, Fresh
1 tablespoons
Lime Juice, Fresh
1 teaspoons