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Thai fishcakes

45 m active | 45 m total

Nutrition facts per serving:

Energy in kcal about 84
Fat about 3g
Carbohydrates about 6g
Protein about 8g

This is needed

This is needed for 12 piece

300 g fillets of firm-fleshed fish (e.g. cod, pike perch, sea bass, cut roughly into pieces)
2 tbsp fish sauce
1 garlic clove
200 g peeled raw prawn tails (organic), cut roughly into pieces
1 egg white
0.5 tsp salt
0.5 dl coconut milk
1 stick lemongrass, finely chopped
3 cm ginger, finely grated
1 red chilli, finely chopped
10 Thai basil leaves, finely chopped
3 kaffir lime leaves (Thai-Kit), finely chopped
2 tbsp oil
100 g Fine Food Messolongi Fleur de Sel

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And that's how it's done

Finely puree the prawns, fish and the remaining ingredients with the coconut milk. Add the lemongrass and all the ingredients up to and including the Kaffir lime leaves to the fish mixture and briefly puree again. With wet hands, shape the mixture into 12 evenly-sized balls and lightly press flat. Heat the oil in a frying pan and fry the fishcakes all over, over a medium heat, for approx. 8 mins. Serve warm or cold together with the chilli sauce.

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