Asian Fish Cakes
Many prepared meals you'll find in the frozen food aisle are super high in sodium. These fish cakes are packed full of nutrient rich foods! They're super easy to put together and can even be done ahead of time and warmed when you're ready to eat them!
"This is a staple in our house! Everyone loves it. We use it on rice dishes, meat, and vegetables." - Gina, Yeshi Fan
Yeshi Asian Fish Cakes
For the salad
1 package (250g) gluten free rice noodles, cooked and drained
1/2 bunch small fresh mint
1 bunch green onions, diced (remove 3 strands for fish cakes)
1/2 cucumber, chopped
1 small head red cabbage, chopped
1 red radish, chopped
1 cup Yeshi Sesame Ginger dressing
pinch of salt
For the fish cakes
200g of white fish: cod, snapper or halibut
3 tbsp Thai red curry paste, mixed with 1/2 tsp water
3 green onion strands chopped
1/2 red pepper diced
5 kaffir lime leaves chopped fine
1 cup gluten free bread crumbs
pinch of salt
2 tbsp vegetable oil
Step 1: Salad Place the cooked noodles in a salad bowl and toss with Yeshi Sesame Ginger dressing. Add all vegetables, mint leaves, and pinch of salt. Toss to combine.
Step 2: Crab Cakes Mix all ingredients in a bowl, besides the eggs and bread crumbs.
Mix the eggs in a separate bowl. Stir bread crumbs in with vegetables and fish. Pour eggs over mixture and gently toss. Divide into 1/2 cup portions and form into patties.
Step 4 Heat vegetable oil in a frying pan. Cook fish cakes 4-5 minutes per side or until golden brown.
Arrange salad on plates and place cooked fish cakes on top. Enjoy!