5:2 Diet Recipe – Thai Fishcakes

Thai Fishcakes  5:2 Diet Recipe For Fast Days:

5:2 Diet Simple Thai Fishcakes

Fish is a great base for diet recipes.  Nevertheless it’s been a while since I have posted a fish recipe whether for the 5:2 diet or not.  I suspect that’s partly because I wrote a lot of 5:2 diet recipes using fish last year and ran out of steam a little and partly because over Christmas I’ve been busy using up leftovers.  I really wanted to try something spicy and interesting on my last 5:2 fast day – and decided to try making a version of Thai fishcakes.  If you’ve never had these in your local Thai restaurant you are in for a treat with these and I’d happily eat them as a starter or part of a Thai feast on a non-fast day!

These 5:2 diet Thai fishcakes differ from the sort of fishcakes I grew up with because they have no potato in them.  If you feel your mixture is a little too liquid then you can of course add left over potato or a few breadcrumbs, but ideally these should be small, dense and dare I say it, slightly eggy.  You are aiming for a mixture that is a little thicker than cake batter but will still drop from a spoon, so you could also just add egg till you have the right consistency.

The recipe is a good 5:2 diet fast day recipe because it’s high in protein and low carb, so theoretically it will stop you getting hungry again too quickly.  Serve the fishcakes with a crunchy salad or stir fry and a little cucumber dipping sauce.  I think they are quite tasty enough to make party canapes or a starter for a dinner party.  I’ve given quantities for a largish portion for one person as a main course, or for a starter for two.  You should get six or seven fish cakes from this amount of fish.  If you prefer to make more, they can be fried and put in the fridge.  Reheat them in the oven for 1o minutes for a quick and easy lunch or supper.

Thai Fishcake Recipe for the 5:2 Diet

Serves 1-2
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Meal type Lunch, Main Dish, Starter
Region Asian

Ingredients

  • 50g White Fish
  • 50g Shelled, blue prawns
  • 1 Small Egg
  • 1 dash Fish Sauce
  • 10g Fresh Ginger
  • 1 clove Garlic
  • 1 Birdseye chilli
  • 1 teaspoon Soy Sauce
  • 1 handful Fresh Coriander
  • 1 teaspoon Coconut Oil
  • 1 teaspoon Red Thai Curry Paste (or more to taste)

Dipping Sauce

  • 1 Small Piece of Cucumber (2-3cm)
  • 2 teaspoons Mirin
  • 1 pinch Sugar
  • 1 teaspoon Soy Sauce

Directions

Step 1 Roughly chop the Ginger and Garlic. Deseed the Chilli. Put everything into a small food processor and blitz, or chop finely together
Step 2 Roughly chop the fish, removing any bones and skin. Devein and roughly chop the prawns. Add both to the garlic, chilli and ginger mixture and blitz to a chunky pulp
Step 3 Add the fresh coriander, reserving a few leaves for garnish and blitz again
Step 4 Stir through the fish sauce, soy, thai curry paste and egg
Step 5 Heat the coconut oil in a large non stick frying pan
Step 6 Add dessert spoonfuls of the mixture into the hot oil and flatten with the back of the spoon to make small cakes, about 1/4cm - 1/2cm thick
Step 7 Cook for 2-3 mins on one side then flip over and cook the other side
Step 8 Place on a baking tray in the oven at 160c and cook for a further 8-10 minutes (just time to make your stir fry veg)
Step 9 To make the cucumber dipping sauce, dice 2-3 cm of cucumber finely and mix with mirin, soy and sugar or honey to taste.

You could of course dry fry these and save a few more calories, or cheat like I did and just drain them on a little kitchen paper before you pop them in the oven.

Thai fishcakes are much lighter than their western cousins – and I find that spicy food is a good way to ward off hunger pangs too

Thai Fishcakes for the 5:2 diet

I ate these Thai Fishcakes on my last 5:2 fast day for supper with a stir fry.  With 245 calories for a healthy portion, you can’t really add rice, but to be honest I don’t think I missed it at all.  If you DID want a rice base, why not try my recipe for cauliflower rice ;)

5:2 diet recipe Thai Fishcakes

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Comments

  1. Wow! This sounds absolutely yummy.

  2. This looks very good! I’m actually eating tuna seasoned with thyme, soy sauce, and garlic!

  3. I am currently by the sea and super duper craving fish cakes. I do have these one my to do blogging list this year.

  4. My friend just finished a 3 day juicing cleanse (ahhh!), and I suggested your site and 5:2 as a great next step to keeping up the healthy eating! I love how tasty everything looks at such decent calorie portions!

  5. Your recipes are great but I would love some veggie 5:2 recipes since I am a vegetarian.

  6. Want, want, want! These looks absolutely delicious. One of my NY resolutions is to eat more healthily and to eat more fish. This is win, win for me. Definitely bookmarking :)

  7. Now that looks like a VERY nice recipe Fiona! I find that all my diet recipes are always better when there are herbs and spices added! Karen

  8. Sounds amazing, great mix of flavours and wouldn’t feel at all like you were missing out I’m sure.
    Janie x

  9. I love thai fish cakes, they make for a delicious main meal, starter and canapé depending on how big you make them. I love the cucumber dipping sauce you serve with yours.

  10. Thai food is a favourite in our house. We are planning on going to Thailand this year – I can’t even imagine how much delicious food I am going to eat.

    The cucumber dipping sauce sounds delicious too.

  11. Pamela Morse says:

    Pretty presentation for you fast day..many flavors going on in the recipe too.

  12. Fish cakes are one of my favourite! Love your recipe Fiona! Even though I’m not a fan of fish, but for the sake of healthy eating I’m trying hard :) x

  13. A great 5:2 recipe Fiona! Pinned to my 5:2 board in the hope I might just get in to the diet one day soon….mentally working up to it but will power isn’t my thing!. Certainly looks like a wonderfully tempting meal for a fast day, and I adore Thai fishcakes.

  14. this looks pretty fabulous. How long does it take for you to make this Fiona?

  15. I am great fan of Thai food and red or green their curries rock, fish cakes r top of the pops too! and a low cal version yes please !

  16. Annaloa Hilmarsdottir says:

    This is making my mouth water, i’m off to buy the ingredients!

  17. Wow! its making my mouth water, definitely will be trying this!

  18. this looks absolutely amazing!xx

  19. David Price says:

    Looks healthy and tasty

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