Quick, simple, and incredibly tasty, these Thai fishcakes are great for an easy weeknight dinner or make a wonderful addition to lunchboxes. Packed with herbs and vegetables which aid immune support, clear congestion, and support bone health, these delicious morsels are also a great source of protein, B vitamins, iodine, and essential fatty acids from the fish. In my experience, most things in the shape of a muffin are inviting, so even the fussiest of eaters like these – give them a go!

Scrumptious Fishcakes

Serves 4 People
Prep time 15m

Cook Time 15m

INGREDIENTS

1 tbsp olive oil

1 avocado

sea salt and freshly ground black pepper

lime wedges, to serve

1 Sweet chili sauce (preferably low sugar), to taste

 Fishcakes

700 gm firm white fish fillets (such as flathead, snapper, whiting or dory), skin and bones removed, roughly diced

2 tbsp coconut cream

1 tsp fish sauce

2 tsp green curry paste

1 bunch coriander stems and leaves chopped

1 tbsp lime juice

2 tsp chopped ginger

2 spring onions, white part only, chopped

2 garlic cloves, chopped

INSTRUCTIONS

1. Preheat the oven to 180C (160C fan-forced). Grease eight holes of a standard muffin tin with olive oil.

2. To make the fishcakes, place all the ingredients in a food processor and blitz to a medium coarse texture.

3. Divide the mixture evenly among the prepared muffin holes, filling them only three-quarters full. (Bake for 15 minutes or until firm and cooked through. Rest on a wire rack.

4. Meanwhile, mash the avocado flesh and season with salt and pepper.

5. Serve the fishcakes with the mashed avocado, lime wedges, and sweet chili sauce.

6. Make it a new meal - turn these muffins into meatballs and toss through konjac noodles dressed in sesame oil and lime juice.

7. For carb-loving family members - make the patties bigger and serve on wholegrain buns as burgers.

For more delicious recipes for the entire family, see Eat Drink and Still Shrink 
Michele Chevalley Hedge is a nutritionist, writer, and health speaker.