A 5:2 Diet Recipe For Fast Days and Feast Days:
It’s been a while since I have posted a fish recipe. 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.
These 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. 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.
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
I ate these 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