These incredible Thai fishcakes are low-calorie and incredibly high fibre - a perfect lunch/dinner treat.
This is a really special dish... beautiful Thai fishcakes - full of hot, sweet, salty and sour flavours alongside simple tinned salmon, spring onions and herbs all held together by blitzed Lo-Dough and an egg - these pack a punch far beyond what their calories would suggest. Thanks to the fibre content, they are incredibly filling too - Where most Thai fish cakes are served as a starter, these could definitely work as part of a main meal.
Try serving alongside a simple salad - maybe with some low-calorie/low-carb noodles (available in most supermarkets) or a simple Asian salad - or both!
Ingredients
- 2 pieces of
Lo-Dough , blitzed to crumbs - 150g tinned salmon, drained well
- 2 eggs, beaten
- Half a red chilli, finely chopped
- Half a clove of garlic, finely chopped
- 1 stick of lemon grass, finely chopped
- 1 spring onion, finely chopped
- A small handful of coriander, chopped
- 1 cal spray or oil for cooking
- Salt & pepper
What you'll need
This diet-friendly recipe is possible with:
Method
- Add your all the ingredients to a bowl and mix well. Form into 8 small cakes.
- Oil a pan with the spray or oil and on a medium heat, fry the cakes for approx. 3 minutes on each side.
- Serve with sides of your choice. We went with low-calorie/low-carb noodles and asian style salad and the whole plate still comes in under 300kcal and 8-9g carbs.
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