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Hot Fish Cakes with Thai Green Salad

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Course Lunch/Dinners
Servings 2 serves

Ingredients
  

Hot Fish Cakes (serves 2) makes 2-4 cakes.

  • 400g (14.1 oz.) ling (option: other firm white-fleshed fish) chopped into smaller pieces
  • 1 clove garlic, peeled
  • 4 stems fresh coriander (cilantro)
  • 1 red chilli, finely chopped (optional)
  • 1 tbsp. (15 ml/0.5 fl. oz.) fresh lemon juice
  • 1 whole egg

Thai Greens (serves 2)

  • 1/2 small red capsicum (bell pepper), seeded and sliced
  • 1 large zucchini
  • 2 cups (180g/6.3 oz.) bean sprouts
  • 1 cup (60g/2.1 oz.) coriander (cilantro) chopped
  • 1 red chilli, seeded and thinly sliced (optional)

Dressing (serves 2)

  • 1 tbsp. (15 ml/0.5 fl. oz.) fresh lemon juice, extra
  • 1 tbsp. red chilli, minced
  • Stevia, coconut nectar or 1/2 tsp brown sugar, to balance flavours
  • 1 tsp. gluten free fish sauce

To serve

  • Extra virgin olive oil, to serve
  • Lemon or lime wedges
  • REG CAL DAY Add 2/3 cup of brown rice, uncooked or half 250g/125g pre cooked Wholegrain rice

Instructions
 

  • Place the ingredients for the fish cakes into a food processor. Mix until well combined and then transfer the mixture to a large bowl.
  • Form the mixture into 12 patties and then set aside.
  • Add some oil to a large non-stick fry pan. Place over medium heat.
  • Cook the fish cakes for 3-4 minutes per side until they are cooked through.
  • Whilst the fish cakes are cooking prepare the vegetables.
  • Add the capsicum to a large bowl and then add the zucchini, bean sprouts, coriander and chilli.
  • Set aside and prepare the dressing.
  • Combine the ingredients for the dressing in a small bowl.
  • Pour the dressing over the salad just before serving.
  • Place a serve of the rice, fish cakes and salad on a plate Enjoy!
  • REG CAL DAY: Cook the brown rice according to packet instructions or reheat in microwave.

Notes

Bring one serve of the fish cakes for leftover lunch the next day together with half of the Thai greens.
Add more vegetables if needed. Include other salad ingredients such as sliced red or spring onion, sugar snap peas, halved cherry tomatoes, baby spinach leaves or mixed salad greens.
Keyword Plant Based for Meat Eaters