Ingredients
Fish cakes
24oz boneless cubed white fish fillets no bones (5232c, 0k, 1056p, 0f)
5 dried pulverized kaffir lime leaves (20c, 4k, .5p, 1f)
2T oyster sauce (18c, 4k, .5p, 1f))
2T sweet chili sauce (70c, 17.6k, 0p, 0f)
1/2T fish sauce (3.1c, .3k, .5p, 0f)
1t brown sugar (11c, 2.9k, 0p, 0f)
¼C chopped fresh cilantro (.9c, .1k, .1p, .1f)
4 sliced scallions (19.2c, 4.4k, 1.1p, 1.6f)
1 egg (72c, .4k, 6.3p, 0f)
2T lime zest (5.6c, 1.9k, .2p, 1.3f)
Fry + Serve
1/2C rice flour (289c, 63.5k, 4.7p, 1.9f)
½C peanut oil (955c)
6 wedges from 1 lime (11c, 3.7k, .2p, .2f)
4T sweet chili sauce (140c, 35.2k, 0p, 0f))
Thai Cucumber Salad
2 halved, sliced cucumbers (60c, 14.6k, 2.6p, 2f)
1T sugar (48c, 12.6k, 0p, 0f)
2T rice vinegar
1 diced Thia red hot chili (1.2c, 1.3k, .1p, .1f))
2 diced shallots (62c, 14.2k, 2.2p, 2.8f))
2T coriander leaves (4.6c, .8k, .4p, .6f)
1½oz peanuts (250.9c, 8.9k, 10.2p, 3.4f)
½T fish sauce (3.1c, .3k, .5p, 0f)
Dish totals 7276.6c, 190.7k, 1085.6p, 16f
6 Servings
Per serving 1212c, 31.78k, 180.94p, 2.67f
Directions
First gather all the ingredients and get out your blender and rubber spatula.
2) Salad Halve and chop cucumbers, and dice chili and shallots. Combine sugar and vinegar, toss cucumber slices, and then fold in chili, shallot, coriander and put in the fridge.
3) Mash dried Kefir lime leaves into a powder consistency (grind or pestle + mortar) and dispose any of the harder veins. You need a powder.
3) Add all the ingredients, fish, powder leaves, sauce, sugar, cilantro, scallions, egg, zest, into a food processor and pulse until it is a well-combined mash. Refrigerate for ~30min and then shape into 12 patties.
4) Heat peanut oil in a skillet. Dust the patties with flour and fry ~8min a side, turning once or until golden brown.
5) Serve 2 fish patties, dollop sweet chili sauce & a lime wedge. Serve bowl of cucumber salad, topped with a sprinkle of peanuts and fish sauce.
[x] Flexitarian + Omnivore
[O] Vegetarian
[x] Pescatarian
[O] Vegan
[x] Gluten free
[O] Weight Maint
[O] Keto
[x] Mediterranean
[O] Lectin Avoidance: peanut, pepper, egg
[O] Oxalate Avoidance: peanut oil
[x] Purine Avoidance
[x] Allergies: FISH, EGG, PEANUT
Comment
Kaffir Lime Leaves: This is a key Thai cooking ingredient, it is aromatic, thick dark green leaves and can be bought in the Bay Area fresh but also is available dry on Amazon. My experience is that it is usually used like Bay Leaves, added whole to curries, soups, stir-fries, rice and removed before eating. There is no replacement for this ingredient, if you do not have it then skip it and follow the rest of the recipe. If necessary try using lime zest but it will not be the same.
Since I have dried leaves, in this recipe try to reduce the dry leaves to a powder so the flavor is distributed in the fish paste. Be sure to remove any stringy leaf parts before adding the powder to the dish.
These will store in fridge for a couple of days. Can be frozen if you want. Microwave reheating will make these fish cakes smell even fishier than they will taste. I suggest reheating in the oven only.
