Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Ginger-Basil Cantaloupe Soup
© Lillys-Table.com Photo of Thai Fish Cakes
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Thai Fish Cakes

from Thai Fish Cakes with Spicy Cucumber & Cantaloupe Soups, the Week of August 14, 2016.
View the next recipe for this meal.

Thai spices are blended into any sustainable white fish that is fresh and delightful. Add less jalapeno depending on your spice tolerance. A food processor is ideal for this, although, you could also finely mince everything.

Ingredients

  • 1 jalapeno, more or less
  • 1 clove garlic
  • 1 inch piece ginger, fresh, peeled
  • 1 egg, just the white
  • ½ cup bell pepper, minced
  • ½ cup cilantro, washed & dried
  • 1 lime, zest & juice
  • 1 teaspoon soy sauce, choice wheat- free tamari for gluten-free
  • 1 cup panko breadcrumbs, or gluten-free crumbs
  • 1 lb white fish of the day, such as tilapia, catfish or even pacific halibut
  • 2 tablespoons vegetable oil (high heat), more or less to sear

Serving Size: 2 People

Share

 

Preparation Instructions

Place the jalapeno, garlic, and ginger in the food processor. Pulse until everything is chopped.

Add in the fish, egg white, bell pepper, cilantro, lime zest, soy sauce and only half of the panko breadcrumbs.

Place the remaining breadcrumbs on a plate.

Pulse the fish just until combined. Avoid blending into a paste.

Shape into balls and press into the crumbs. At this point, shape into a small patty.

Drizzle the oil in a skillet over medium heat. As soon as it is shimmering, add the patty to the oil. Sear until it is golden. Flip over and sear on the other side. When the fish cake is firm, but not hard to the touch it is done.

Serve with stir-fried veggies, rice and your favorite Asian dipping sauce.