Post Work Dinner: Healthy Thai Fishcakes

Recently I've really been craving fresh, clean but still very comforting food. I know that fish isn't everyones cup of tea but it's something that I really adore and not only that but I love a good, tasty fishcake! The only problem is that a lot of them come covered in breadcrumbs and are full of naughty things other than delicious fresh fish, adding up to a less than healthy option for your dining room table. That's when I remembered these beauties that I first made a little while ago and have been turning to once again for a spicy, clean and fresh tasting meal at the end of the day.

Thai Fishcakes With Mango Salsa

The recipe for these comes from Janey over at the blog Slice of Slim. I met Janey a little over a year ago now at a cooking event with Greek Chef Tonia Buxton and I love picking recipes from Janey's blog to try for lighter alternatives to the usual favourites. Her blog is based around the weight watchers points system but even if you're not someone who follows that particular programme which I personally don't, it's also a huge archive for no fuss, healthy eating recipes that anyone can get stuck into. All the while still very much tickling your tastebuds!

Janey's original recipe can be found here: Thai Fishcakes With Mango Salsa. I highly recommend giving them a try. The clean-ness of the fresh fish with the refreshing mango salsa, combined with the heat from the super hot red chilli make these a dish to share and enjoy all year round. Below you can find some more details as well as find out what I like to serve these with when I make them myself. Enjoy!

Red Chilli

THAI FISHCAKES WITH MANGO SALSA

SERVES 2

YOU WILL NEED

FOR THE FISHCAKES: 140g raw prawns, 130g cod loin cut into small chunks, 4 spring onions chopped, small bunch fresh coriander, 1/2 a medium hot red chilli chopped, 1 clove garlic chopped, juice of 1/2 a lime, black pepper, small bunch fresh chives.

FOR THE SALSA: 1/2 mango chopped into small chunks, 2 spring onions finely sliced, small bunch fresh coriander chopped, 1/2 a medium hot red chilli finely sliced, juice of 1/2 a lime.

Mango Salsa
Lime Juice

TO MAKE THE SALSA: Combine all of the chopped ingredients and squeeze over the lime juice. Set aside until required for serving.

TO MAKE THE FISHCAKES: Add all of the fishcake ingredients to a blender apart from the chives and pulse blend until everything is evenly distributed and the mixture resembles a fine paste. Using scissors snip the chives into the mixture and stir in with a spoon. Shape the mixture into tablespoon sized cakes until all of the mixture has been used. Heat a little olive oil in a frying pan and fry on a medium heat for about 2 minutes on each side until the fishcakes are golden brown and cooked through.

Make sure they are thoroughly cooked through to the centre before serving.

Fishcake Mix
Fishcake Mix

I served mine with spicy sweet potato wedges. Here's how you make them if you wish to do the same.

SPICY SWEET POTATO WEDGES: 2 sweet potatoes, a little olive oil, salt and pepper, 1 tsp paprika, mixed herbs for seasoning.

Preheat your oven to 200ºC. Wash your potatoes, peel if you wish but the skins can be left on. Slice into decent sized wedges. In a bowl coat the wedges in the oil, salt and pepper, paprika and mixed herbs. Lay out on a baking tray (I covered mine with some foil first) and bake in the preheated oven for around 45 minutes until nice and crisp and golden.

Sweet Potato Wedges
Thai Fishcakes With Mango Salsa

So if you decide to make these delicious little beauties then I hope you enjoy them as much as I do! Very tasty, simple to make and a good dose of healthy ingredients to perk you up after a long and busy day.

What food do you like to cook after a busy day? Will you be giving these a try?

Louise