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Thai Fishcakes

The original recipe for this may be found in the most recent magazine on page 78. I have altered the recipe to suit us as our Asda delivery this week was full of naff substitutions. This recipe is my altered version.

To make 6 small or four large fishcakes:
Ingredients:

200g raw, shelled, peeled and chopped prawns (I used everyday prawns yet king or tiger prawns would be a great alternative)
400g skinless / boneless cod fillets, chopped
6 chopped spring onions
Fresh coriander, finely chopped
Zest of one lime, finely grated
A quick squeeze of lime juice
Black pepper
Frylight
*Schwartz “Perfect Shake” Thai 7 Spice

Click to enlarge

*The original recipes uses lemongrass and fresh red chilli. For me the Schwartz is less wasteful and cheaper as we’ll use it time and time again.

Method:
This couldn’t be much easier to make.

Click to enlarge

Add the cod, prawns, lime zest and juice, snipped spring onions, fresh coriander and Thai spice (I added a level teaspoon but use your judgement) together into a bowl and blitz with a food processor or hand whizzer thingy.
Cover and chill for 8-10 hours.
Remove from fridge, shape into 6 small or four large fishcakes and place on a well frylight-ed baking tray. Pop in the oven for 20 minutes or until cooked. I finished them off under the grill.

Click to enlarge

“You won’t get me eating that no-meat stuff, it’s just not the same!”.

Hands up if your husband / partner / kids have said similar? This was the attitude in our house once over too. I’m a long-term slimmer at Slimming World. This works for me because it is a healthy eating plan that works with a family rather than around it. There is no reason why we can’t all eat the same meals anymore.

As part of my Slimming World plan I like to incorporate Quorn products into my meals a couple of times a week, they are low fat and delicious. Our current favourites are the Cumberland sausages and the Swedish meatballs (which my sister has fallen in love with after eating them here last week).

One thing I will not do if I can help it is cook more than one meal, I don’t see why we should all need to eat different foods. Sometime I eat Quorn in place of something like a pie or similar which is too high in the Syn value to enjoy on my Slimming World plan but as we usually eat more meat/ basic foods rather than any processed foods or pastries, we find that we, as a family, are choosing Quorn not as a replacement but because we like it.

Roy, who in his youth was thrown out of an all-you-can eat buffet after eating too many burgers, loves the Quorn burgers and enjoys them with piles of onions and salad in a bun. Kieran, my eldest who is 5yrs old adores the Swedish meatballs and I have to say my current favourites are the basic fillets. I love to try them with different seasonings, to chop them up and throw them in a stir-fry or just eat them on their own with some salt and black pepper with a big salad and beetroot.

Clearly we are a family who enjoys our food and despite our initial Meat vs Quorn debate we’ve now recognised that we don’t have to choose between them as the Quorn products are delicious and filling foods in their own right. We aren’t vegetarians and love our meat but include Quorn in our diets as we enjoy it.

*This is a sponsored post however the content is based entirely around the experiences and opinions of my family.

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Thai Fishcakes

Thai Fishcakes

Quorn – Our firm family favourite!