The fam­ily fave Thai fish cakes

Women's Health Australia - - FOOD HUB -

Serves: 4 Prep time: 15 mins + stand­ing time Cook time: 30 mins 225g brown bas­mati rice, rinsed and drained

3 tsp chia seeds (op­tional)

8 kaf­fir lime leaves, stems re­moved 600g bone­less, skin­less firm white fish fil­lets, roughly chopped

1 egg, plus 1 egg white, lightly beaten 75g red curry paste

3 tsp rice syrup or su­gar

Salt

250g green beans, trimmed and thinly sliced

Co­conut oil, for fry­ing

Mixed salad leaves, to serve

Sweet chilli sauce, to serve

1. Pre­heat the oven to 100°C. Add 1kg of wa­ter to the mixer bowl. Place the rice into the sim­mer­ing bas­ket and in­sert into the mixer bowl. Cook for 12–15 mins/100°c/speed 4 un­til the rice is ten­der. Care­fully re­move and set aside to cool. Mean­while, soak the chia seeds, if us­ing, in 2 tbs of wa­ter.

2. Chop the kaf­fir lime leaves for 5 secs/ speed 7. Add the fish and chop for 3 secs/ speed 4. Scrape down the side of the bowl. Add the soaked chia, rice, egg and egg white, curry paste, rice syrup and salt. Blend for 5 secs/speed 5.

Scrape down the side of the bowl. Add the beans and mix for 10 secs/speed 3.

3. Us­ing slightly damp hands, shape the mix­ture into 12 fish cakes about

2.5cm thick. Heat the oil in a large fry­pan over medium heat then cook the cakes in batches for 2–3 mins each side, or un­til golden and cooked through. Keep warm in the oven as you go, then serve with salad and sweet chilli sauce.

Vegie burgers get a bad rap, but you won’t feel like you’re miss­ing out with these ‘meaty’ pat­ties. They’re so good, you’ll be call­ing up all your vegie friends to rave about them. That’s a prom­ise! Serves: 4 Prep time: 15 mins Cook time: 10 mins 2 gar­lic cloves

100g wal­nuts

2 x 400g tins kid­ney beans, rinsed and drained

50g buck­wheat or chick­pea flour 1 egg

30g (½ cup) roughly chopped basil or flat-leaf pars­ley

150g feta cheese

1 tsp fine sea salt

Black pep­per

2 tbs olive oil

4 gluten-free burger buns (or milk buns if not gluten-free), halved 2 zuc­chini, halved cross­ways then cut into thin slices length­ways

Baby spinach leaves or rocket leaves Tomato and cap­sicum rel­ish, to serve

1. Chop the gar­lic for 5 secs/speed 5. Add the wal­nuts and chop for 3 secs/speed 4. Scrape down the side of the bowl. Add the beans, buck­wheat flour, egg, basil, half the feta, salt and some freshly ground black pep­per, to taste. Mix for about 10 secs/speed 3 un­til well com­bined.

2. Pre­heat the grill (broiler) to high and line a bak­ing tray with foil. Shape mix­ture into four pat­ties about 2.5cm thick.

3. Heat oil in a large fry­pan over medium heat. Cook burgers for 3 mins each side or un­til golden. Mean­while, toast buns, cut side up, un­der the grill for 1–2 mins. Re­move and set aside. Add zuc­chini to the lined tray. Crum­ble over re­main­ing feta.

4. Grill the zuc­chini for 5 mins, or un­til the zuc­chini is ten­der and the feta is lightly golden. Serve the burgers in the buns with the spinach, zuc­chini slices and some tomato and cap­sicum rel­ish.

Fish cakes are hard to refuse; they’re a real fam­ily favourite. The great thing about these ones is that they’re a meal in one: fish, rice, veg­eta­bles and won­der­fully fra­grant flavours in a sin­gle lit­tle pack­age! Brown bas­mati rice is quick to cook, and a good source of es­sen­tial nu­tri­ents.

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