[Recipe] Thai chilli fish cakes with cucumber/carrot salad and sweet potato chips

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A delicious healthy recipe commissioned from Sleekgeek Success Story turned Coach,  Sylvia Frank (read more about her here).

Carefully designed to fit in with the Sleekgeek Food List,  Healthy Meal Template, and  Portion Control Guide.

DETAILS

INGREDIENTS

  • Quality Protein
    • 500g white fish
    • 1 egg
  • Vegetables
    • Half a red pepper, chopped roughly
    • 1 red chilli, finely chopped
    • Tblsp coriander
    • 3 Tblsp chopped chives
    • 1 clove garlic, crushed and finely chopped
    • Cucumber
    • Carrots
  • Smart Carbs
    • 4 small sweet potatoes
  • Healthy Fat
    • Tblsp olive oil
    • 2 Tblsp coconut milk
    • 2 Tblsp sesame oil
  • Herbs, Spices, Extra
    • Tblsp fish sauce (optional)
    • Lemon juice and wedge
    • Salt and pepper
    • Dried chilli flakes
    • White wine vinegar 
    • Chopped parsley
    • Half tsp xylitol or stevia

UTENSILS

  • Food processor
  • Chopping board
  • Chopping knife
  • Garlic press
  • Oven/ air fryer dish
  • Measuring spoons

INSTRUCTIONS

NB: Prep the fish mixture two hours before you need to cook.

  • Place the fish, red pepper, chilli, coriander, chives, garlic, fish sauce, coconut milk, seasonings and egg into the blender and blend till smooth. Chill the mixture in the fridge for two hours.
  • When you are ready to cook, shape the mixture into 12 patties and lightly brush them with olive oil.
  • Preheat oven or air fryer at 200’C
  • Place the fish cakes into the air fryer for 10 minutes, turning once during cooking OR place the fishcakes on an oven tray in the oven for 15 to 18 minutes, turning once during cooking. 
  • Peel and chip the small sweet potatoes into thin chips and lightly rub a tsp olive oil over them all.
  • Season well (to taste). 
  • Lay the chips in a single layer on an oven sheet and bake at 200’C
  • While your fishcakes and chips are in the oven, spiralise or cut your cucumber and carrots into thin strips and pop them into a bowl.
  • In a small cup or bowl mix together 50 ml lemon juice or wine vinegar with 2 Tblsp sesame oil. Add tsp chilli flakes, stevia/xylitol, seasoning to taste and chopped parsley. Beat with a fork and pour over the salad. Mix.
  • Check if the fish cakes are golden brown and piping hot, remove from the oven.
  • Check the chips and turn them if necessary, leave them for another 5 minutes.
  • Plate your salad and fishcakes