Thai Fishcakes 5:2 Diet Recipe For Fast Days:
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.
- 50 g White Fish
- 50 g Shelled blue prawns
- 1 Small Egg
- 1 dash Fish Sauce
- 10 g 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
- 1 Small Piece of Cucumber 2-3cm
- 2 teaspoons Mirin
- 1 pinch Sugar
- 1 teaspoon Soy Sauce
Roughly chop the Ginger and Garlic. Deseed the Chilli. Put everything into a small food processor and blitz, or chop finely together
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
Add the fresh coriander, reserving a few leaves for garnish and blitz again
Stir through the fish sauce, soy, thai curry paste and egg
Heat the coconut oil in a large non stick frying pan
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
Cook for 2-3 mins on one side then flip over and cook the other side
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)
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 as 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 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😉