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Thai Fish Fritters with Orange & Sesame Rice Salad
Give classic fishcakes a flavour makeover. Sustainably caught hake turn into delectable fish fritters with Thai red curry paste and spring onions. A crunchy tenderstem and radish rice salad, flavoured with orange and miso - packs in the nutrients. A weeknight treat you don't want to miss out on.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp white miso paste (use half) (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 90g Tenderstem broccoli (use half)
- 2 spring onion
- 150g hake fillet (skin off) (Fish)
- 1 tsp black sesame seeds (use half) (Sesame)
- 2 radish
- 1 pak choi (use half)
- 2 tbsp red Thai curry paste (use half) (Cereals Containing Gluten) (red chilli, lemongrass, water, garlic, ginger, onions, rapeseed oil, salt, lime juice, lime leaf, cornflour, ground coriander, ground cumin, cayenne pepper)
- 2 tbsp cornflour
- 80g brown rice (use half) (brown rice (100%))
- 1 tbsp sesame oil (use half) (Sesame)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 orange (use a quarter)
Nutritional Information
Calories: 654
Protein: 47g
Carbs: 58g
Fat: 25g
Ingredients
- 80g brown rice (brown rice (100%))
- 1 tsp black sesame seeds (Sesame)
- 1 pak choi
- 2 tbsp red Thai curry paste (Cereals Containing Gluten) (red chilli, lemongrass, water, garlic, ginger, onions, rapeseed oil, salt, lime juice, lime leaf, cornflour, ground coriander, ground cumin, cayenne pepper)
- 2 radish
- 2 hake fillets (skin off) (Fish)
- 1 orange
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 2 tbsp cornflour
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 spring onion
- 90g Tenderstem broccoli
- 1 tbsp sesame oil (Sesame)
Nutritional Information
Calories: 624
Protein: 47g
Carbs: 51g
Fat: 25g
Thai Fish Fritters with Orange & Sesame Rice Salad
Give classic fishcakes a flavour makeover. Sustainably caught hake turn into delectable fish fritters with Thai red curry paste and spring onions. A crunchy tenderstem and radish rice salad, flavoured with orange and miso - packs in the nutrients. A weeknight treat you don't want to miss out on.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked. Trim the broccoli then add to the pan in the final 3-4 mins of cooking, then drain altogether. Rinse under cold water.
- Make the fish fritters; thinly slice the spring onions. Dice the fish into 1cm cubes and place in a large bowl with the spring onions, curry paste, cornflour and a generous pinch of sea salt. Mix and form into 6 fritters.
- Heat a large non-stick frying pan with 1 tbsp oil on medium-high heat. Carefully add the fritters and cook for 3-5 mins, per side, until golden and cooked through.
- Make the dressing; zest one-quarter of the orange and place in a large mixing bowl. Squeeze in the juice from half the orange and mix in the ginger and garlic paste, miso, sesame seeds, sesame oil and a pinch of sea salt.
- Trim the pak choi and cut into bite-sized pieces. Trim and thinly slice the radish. Add both to the dressing bowl and toss to coat. Stir the cooked rice and broccoli into the salad bowl and season to taste with sea salt and black pepper.
- Serve the salad in bowls with the Thai fish fritters on top.
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