Haddock, Salmon And Prawn Mini Thai Fishcakes Recipe

Name: Haddock, Salmon And Prawn Mini Thai Fishcakes Recipe
Total time: 65 min
Yield: 10
Cuisine: Thai

Recipe By Slurrp

These Haddock, Salmon, and Prawn Mini Thai Fishcakes are a delicious and flavorful appetizer or snack. Made with a combination of haddock, salmon, and prawns, these fishcakes are infused with Thai flavors like lemongrass, ginger, and coriander. They are crispy on the outside and tender on the inside, making them the perfect bite-sized treat. Serve them with a sweet chili dipping sauce for an extra kick of flavor.

4.9

18 Rating - Rate

Non Vegdiet

1hr 5minstotal

30minsPrep

35minsCook

ingredients serves

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Ingredients For Haddock, Salmon And Prawn Mini Thai Fishcakes Recipe

200 gram Haddock Fillets, Skinless And Boneless
200 gram Salmon Fillets, Skinless And Boneless
100 gram Prawns, Peeled And Deveined
1 stalk Lemongrass, Finely Chopped
1 piece Thumb Sized E Of Ginger, Grated
as required Handful Of Fresh Coriander, Chopped
1 Red Chili, Deseeded And Finely Chopped
50 gram Breadcrumbs
1 Egg, Beaten
1 tablespoon Fish Sauce
1 Juice Lime
as required Oil For Frying
as required Sweet Chili Dipping Sauce, For Serving
as per your need Fresh Coriander Leaves, For Garnish

Directions : Haddock, Salmon And Prawn Mini Thai Fishcakes Recipe

Cooking Directions

STEP 1.In a food processor, blend together haddock, salmon, prawns, lemongrass, ginger, coriander, and red chili until well combined.
STEP 2.Transfer the mixture to a bowl and add breadcrumbs, egg, fish sauce, and lime juice. Mix well.
STEP 3.Shape the mixture into small patties and refrigerate for 30 minutes to firm up.
STEP 4.Heat oil in a frying pan and fry the fishcakes until golden brown and cooked through.
STEP 5.Serve the mini Thai fishcakes with a sweet chili dipping sauce and garnish with fresh coriander leaves.

Cooking Tips

Make sure to remove any excess moisture from the fish and prawns before blending them.
Refrigerating the mixture before frying helps the fishcakes hold their shape better.
You can also bake the fishcakes in the oven at 180°C for 15-20 minutes for a healthier option.

Storage and Serving

These fishcakes are best served fresh and hot.
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
To reheat, place the fishcakes in a preheated oven at 180°C for 10-15 minutes or until heated through.

Nutrition
value

calories per serving

2 g Fat5 g Protein9 g Carbs2 g FiberOther

Current Totals

2 g Fat
5 g Protein
9 g Carbs
2 g Fiber

MacroNutrients

Carbs
9 g
Protein
5 g
Fiber
2 g

Fats

Fat
2 g

Vitamins & Minerals

Calcium
8 mg
Iron
1 mg
Vitamin A
73 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
8 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
16 mg
Manganese
0 mg
Phosphorus
84 mg
Selenium
8 mcg
Zinc
0 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.