Fish Cakes – Totally Kid Friendly!

by Helen Marshall

I aim for four serves of fish a week but sometimes run out of easy quick recipes that everyone is going to like!  Four serves sounds heaps and hard to do but really if you have two dinner with two serves of leftovers for lunch then you have nailed it.  Strangely enough I always don’t look forward to fish night but then feel amazing and light and nourished after a fish meal! Fish seems easier to digest than red meat and works well with me.  I use a store bought red curry paste because -easy!  I use Valcom Authentic Thai Red Curry Paste but you could totally make your own – feel free to share if you have a great recipe!

I love this recipe because it’s totally easy, even if you forgot to thaw the fish you can chop it semi frozen.  I love it because its so tasty it’s like junk food!  I love it because you can fully smuggle a bowl of spinach in there and no one will know.  I love it because you can use any kind of fish in the whole entire world in it.  I love it because it’s delish hot or cold and perfect for next day lunch boxes or lunch options.  I love these because they are totally toteable and make for great picnics – we took ours to the beach.  So here you go!

Ingredients

  • 400g of fish
  • 1-2 tablespoons of red curry paste
  • 1 free range egg
  • 2 teaspoons of fish sauce
  • 1 bowl of spinach
  • 2 spring onions
  • 50g green beans or other greens e.g. broccoli
  • 1 tablespoon of coconut oil or other fat for frying

Method

Throw all ingredients into Thermomix bowl and mix speed 6 20 seconds or until all ingredients are combined.

Heat the coconut oil in a frying pan. Using wet hands, get golf ball sizes of fish cake mix and pop into frying pan.  Cook on one side for 1-2 minutes then flip and flatten into a patty shape with a fish knife. Continue to cook for another 1-2 minutes or until cooked through.

Serve with a good mayo or ketchup or chilli sauce.  We like ours with a side of Kale Chips or a nice crispy green salad.

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