Thai Fish Patties with Warm Rice Slaw September 10, 2019
These spicy Thai-inspired fish patties are great for lunch or dinner, they are freezer friendly and only take 45 minutes. Check out the original recipe here.
- 450g jasmine rice
- 2 cups of water
- 1 lime
- 1 fresh long red chilli, chopped
- 4 kaffir lime leaves, finely shredded
- 2 garlic cloves, chopped
- 2/3 cup roughly chopped fresh coriander leaves and stem
- 3 green onions, thinly sliced
- 700g firm white skinless fish fillets, chopped
- 1/4 cup panko breadcrumbs
- 2 egg whites
- 1/4 cup vegetable oil
- 400g packet Asian-style coleslaw kit with crunchy noodles
- 1 Lebanese cucumber, finely diced
- 1/2 cup sweet chilli sauce
- Cover rice with water and cook on stove top for about fifteen minutes of until light and fluffy and leave to cool for 10 minutes.
- Meanwhile, zest and juice lime. Place lime zest, chilli, kaffir lime leaves, garlic, coriander and 2/3 of the onion in a food processor. Process until chopped.
- Add fish, breadcrumbs and egg whites. Process until finely chopped and combined. Transfer to a bowl. Stir in beans. Using 1⁄4 cup mixture at a time, roll mixture into 12 balls. Flatten slightly to form patties. Refrigerate for 20 minutes or until firm.
- Heat oil in a large frying pan over medium-high heat. Cook patties, in 2 batches, for 2 to 3 minutes on each side or until just cooked through.
- Meanwhile, discard dressing from coleslaw kit. Place coleslaw, crunchy noodles, cucumber, rice and remaining onion in a bowl. Toss to combine.
- Combine sweet chilli sauce and lime juice in a bowl. Serve patties with slaw salad and sweet chilli sauce mixture.