Thai Fish Cakes With Zesty Salad

18 30 566
Ingredients Minutes Calories
Prep Cook Servings
20 min 10 min 4
Thai Fish Cakes With Zesty Salad
Health Highlights

Ingredients


1 cup Macadamia nuts, unsalted
4 fillet Haddock (fresh, diced)
1 clove(s) Garlic (minced; exclude if necessary)
4 green onion (stem) Green onion (green part only; sliced)
1 tbsp minced Ginger root
1 pepper(s) Red chili pepper (also chile or chilli) (long; minced)
1 tbsp Apple cider vinegar
2 medium Egg
1 tbsp Lime juice (fresh)
1 tbsp Coconut oil
4 large leaf (s) Iceberg lettuce
1/2 cup Cherry Tomatoes (halved)
1/2 cucumber(s) Cucumber (sliced)
1/4 cup Mint, fresh (Vietnamese mint)
1/4 cup Cilantro (coriander) (leaves)
2 tbsp Olive Oil, Extra Virgin
2 tbsp Lime juice (fresh)
1 fruit Lime (halved)

Instructions


  1. Pulse the macadamia nuts in a food processor until a crumbly mixture is formed. Do not over-process, or you end up the macadamia nut butter. Set aside on a plate and rinse the container for the next step.
  2. Place the fish, garlic, green onions, ginger, chili, apple cider vinegar, 1 egg, and lime juice in the food processor and blend until smooth and fully incorporated.
  3. Beat the remaining egg in a bowl.
  4. Remove the fish mixture from the food processor and roll it into patties.
  5. Dip each patty in the beaten egg, then roll in the plate of macadamia nut crumbs, set aside.
  6. Melt the coconut oil in a hot pan then reduce the heat to medium. Add the fish cakes until cooked through and browned on both sides.
  7. Meanwhile, make the salad. Place the lettuce, cherry tomatoes, cucumber, mint, and cilantro/coriander leaves in a large bowl. In a smaller bowl, whisk together the olive oil and lime juice for the dressing.
  8. Serve fish cakes on a bed of salad, drizzle on the olive oil-lime dressing, and garnish with a lime cheek for extra zest!

Nutrition Facts

Per Portion

Calories 566
Calories from fat 353
Calories from saturated fat 80
Total Fat 39 g
Saturated Fat 8.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 25.8 g
Cholesterol 196 mg
Sodium 435 mg
Potassium 939 mg
Total Carbohydrate 18.2 g
Dietary Fiber 4.9 g
Sugars 11.9 g
Protein 37 g

Dietary servings

Per Portion


Fruit 0.3
Meat 2.1
Meat Alternative 1.4
Vegetables 1.5

Energy sources


Pygal11%410.1170138378609112.5801724250159962%420.4513335601448272.87009768329526%315.2796951944311135.743399980472611%62%26%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main
Salad




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