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Thai fish patties with warm rice slaw recipe
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Spicy Thai fish patties, perfect for any meal, freezer-friendly, ready in just 45 minutes.
Ingredients:
  • 450g packet 2 1/2-minute microwave jasmine rice
  • 1 lime
  • 1 fresh long red chilli, chopped
  • 4 makrut lime leaves, finely shredded
  • 2 garlic cloves, chopped
  • 165.00 ml roughly chopped fresh coriander leaves and stem
  • 700g firm white skinless fish fillets, chopped
  • 62.50 ml panko breadcrumbs
  • 2 egg whites
  • 100g green beans, thinly sliced into rounds
  • 57.50 gm vegetable oil
  • 400g packet Asian-style coleslaw kit with crunchy noodles
  • 1 Lebanese cucumber, finely diced
  • 137.50 gm sweet chilli sauce
Instructions:
  • Cook rice according to package instructions, then allow it to cool for 10 minutes.
  • Zest and juice the lime, then combine with chilli, makrut lime leaves, garlic, coriander, and 2/3 of the onion in a food processor. Pulse until finely chopped.
  • Combine fish, breadcrumbs, and egg whites in a food processor until finely chopped and mixed together. Transfer the mixture to a bowl and fold in the beans. Shape 1⁄4 cup of the mixture into 12 balls, then gently flatten to create patties. Chill in the refrigerator for 20 minutes or until they are firm.
  • In a large frying pan over medium-high heat, heat oil. Cook patties in two batches for 2 to 3 minutes per side until they are cooked through.
  • Remove dressing from the coleslaw kit. Combine the coleslaw, crunchy noodles, cucumber, rice, and remaining onion in a bowl. Mix well.
  • Mix together the sweet chilli sauce and lime juice in a bowl. Drizzle the patties with the slaw salad and the sweet chilli sauce mixture.

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