What can you use instead of tilapia?

If you don't have tilapia, you can use cod instead. Although also a mild white fish, cod has more of a creamy flavor and is flaky and firm. It'll work just as well.

How do you keep fish cakes from falling apart?

Make sure that the mixture isn't too dry. If the mixture seems dry and flaky, dampen it with 1 teaspoon of water at a time, as needed. You can also use an egg (or part of an egg).

Thai-Style Fish Cakes with Herbal Salad

Name: Thai-Style Fish Cakes with Herbal Salad
Prep time: 40 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1 pound tilapia filet, cut into large chunks; 1 tablespoon corn starch; 1 fresh kaffir lime leaf, minced or 1 teaspoon lime zest; 2 tablespoons plus 2 teaspoons Thai fish sauce, divided; 1 tablespoon plus 2 teaspoons maple syrup (or brown sugar), divided; 1 tablespoon grated galangal, or 2 teaspoons grated ginger root; 2 tablespoons coconut oil, divided; 1 lime, juiced; 1 tablespoon canola oil; 1 teaspoon minced fresh chili, preferably Thai bird chilis or ¼ teaspoon crushed red pepper, or more to taste; 4 cups shredded Romaine or Napa cabbage; 1 scallion, minced; 1 cup julienne radish; 1 cup loosely packed torn mixed basil leaves, cilantro and mint

Description

Thai inspired fish cakes with shredded salad with fresh herbs, only 222 calories.

Ingredients

Scale

1 pound tilapia filet, cut into large chunks
1 tablespoon corn starch
1 fresh kaffir lime leaf, minced or 1 teaspoon lime zest
2 tablespoons plus 2 teaspoons Thai fish sauce, divided
1 tablespoon plus 2 teaspoons maple syrup (or brown sugar), divided
1 tablespoon grated galangal, or 2 teaspoons grated ginger root
2 tablespoons coconut oil, divided
1 lime, juiced
1 tablespoon canola oil
1 teaspoon minced fresh chili, preferably Thai bird chilis or ¼ teaspoon crushed red pepper, or more to taste
4 cups shredded Romaine or Napa cabbage
1 scallion, minced
1 cup julienne radish
1 cup loosely packed torn mixed basil leaves, cilantro and mint

Instructions

Place tilapia in a food processor with cornstarch lime leaf (or zest), two tablespoons fish sauce, 1 tablespoon maple syrup and galangal (or ginger) pulse and then process until the mixture comes together as a sticky rough ‘dough’. Coat a baking sheet with cooking spray. Form fish mixture into 8 patties (1/4 cup each) with moist hands, and set on a baking sheet.
Heat 1 tablespoon coconut oil in a large skillet over medium-high heat. Add 4 of the fish cakes and cook until browned on the bottom, 2 to 4 minutes. Carefully turn over and continue cooking, adjusting heat as necessary to prevent burning, until cooked through and the other side is browned, 2 to 3 minutes longer. Transfer to a paper towel lined plate and keep warm. Repeat with the remaining 1 tablespoon coconut oil and cakes, adjusting heat as necessary.
Whisk the remaining 2 teaspoons fish sauce, 2 teaspoons maple syrup, lime juice, canola oil and chili in a large bowl. Add Romaine (or Napa), scallion, radish and herbs and toss to coat. Divide salad among four plates top with the fish cakes and drizzle any remaining dressing from the bottom of the bowl over.

Notes

Make Ahead:

To make ahead, assemble the fish cakes but don’t cook. Place them in an airtight container with pieces of parchment paper placed in between each. Place in the fridge for 2-3 days or freeze for 1-2 months.

Prep Time: 40 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stove Top
Cuisine: Thai

Nutrition

Serving Size: 2 cakes and 2 cups salad
Calories: 222
Fat: 11
Saturated Fat: 5 g
Fiber: 2 g
Protein: 23 g

Keywords: Fish Cakes,Thai Fish Cakes,Thai Herbal Salad