Thai fish cakes

 Serves: 4  |  WeightWatchers ProPoints: 5


For the fish cakes

  • 454 g white fish cut into small pieces
  • 1 egg lightly beaten
  • 80 g french beans thinly sliced
  • 3 kaffir lime leaves, thinly sliced
  • 2 tsp chilli flakes
  • spring onion, thinly sliced
  • 2 tbsps coriander, chopped
  • 2 tbsps red Thai curry paste
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  •   oil for frying

1. Mix everything for the cakes in a large bowl by hand until sticky.
2. Form into small 3 inch diameter cakes.
3. Fry in oil until golden brown on both sides.

Cucumber Dipping Sauce

  • 60 ml water
  • 2 tbsps white vinegar
  • 2 tbsps sugar
  • 1/2 cucumber, seeded and sliced
  • 1 chilli pepper, thinly sliced, or 2 tsp chilli flakes
  • spring onion, thinly sliced
  • 1 tbsp coriander. chopped
  • 1 tbsp cashews
1. Heat the water, vinegar and sugar in a sauce pan until the sugar dissolves.
2. Allow the vinegar mixture to cool.
3. Mix everything.

Note: I’ve calculated the Weight Watcher’s points for this recipe myself. You might like to double check before you track. I’m not responsible for any weight gain other than my own!!
I occasionally modify recipes after the original post is published: if so I’ll make that clear.

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