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. 

INGREDIENTS

  • 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
  • 100g green beans, thinly sliced into rounds
  • 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

METHOD

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile, discard dressing from coleslaw kit. Place coleslaw, crunchy noodles, cucumber, rice and remaining onion in a bowl. Toss to combine.
  6. Combine sweet chilli sauce and lime juice in a bowl. Serve patties with slaw salad and sweet chilli sauce mixture.

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