Quick, simple, and incredibly tasty, these Thai fishcakes are great for an easy weeknight dinner or make a wonderful addition to lunchboxes. Packed with herbs and vegetables which aid immune support, clear congestion, and support bone health, these delicious morsels are also a great source of protein, B vitamins, iodine, and essential fatty acids from the fish. In my experience, most things in the shape of a muffin are inviting, so even the fussiest of eaters like these – give them a go!
Prep time 15m
Cook Time 15m
- 1 tbsp olive oil
- 1 avocado
- sea salt and freshly ground black pepper
- lime wedges, to serve
- 1 Sweet chili sauce (preferably low sugar), to taste
- 700 gm firm white fish fillets (such as flathead, snapper, whiting or dory), skin and bones removed, roughly diced
- 2 tbsp coconut cream
- 1 tsp fish sauce
- 2 tsp green curry paste
- 1 bunch coriander stems and leaves chopped
- 1 tbsp lime juice
- 2 tsp chopped ginger
- 2 spring onions, white part only, chopped
- 2 garlic cloves, chopped
- Preheat the oven to 180C (160C fan-forced). Grease eight holes of a standard muffin tin with olive oil.
- To make the fishcakes, place all the ingredients in a food processor and blitz to a medium coarse texture.
- Divide the mixture evenly among the prepared muffin holes, filling them only three-quarters full. (Bake for 15 minutes or until firm and cooked through. Rest on a wire rack.
- Meanwhile, mash the avocado flesh and season with salt and pepper.
- Serve the fishcakes with the mashed avocado, lime wedges, and sweet chili sauce.
- Make it a new meal – turn these muffins into meatballs and toss through konjac noodles dressed in sesame oil and lime juice.
- For carb-loving family members – make the patties bigger and serve on wholegrain buns as burgers.