Easy Thai Red Curry Fish Cakes (Gluten Dairy Free)
A perfect light dinner or a delish bite size nibble with drinks!
Ingredients
- 1 kilo Fish: , boneless, diced into small chunks
- 2 Free Range Eggs
- 1/2 tin Corn:, Drained
- 3 tbsp Red Curry Paste
- 2 Shallots: , Diced thinly
- 1/2 cup Gluten Free Flour
Instructions
- Preheat oven 180c and prepare baking trays with baking paper
- In a bowl, add all your ingredients and mould with your hands the preferred size for your fish cakes depending on how you are serving them - main meal, slightly larger or nibbles, small bites
- Place fish cakes on the baking tray, Drizzle with olive oil. Season and optional, squeeze a lemon over the cakes. Bake for 20 minutes until cooked
- I like to add a tray of homemade wedges in the oven at the same time. Simply cut potatoes into wedges, Drizzle with olive oil and season.
- Serve with a lovely summer salad and white rice if you are serving hungry peeps!
Nutrition
Serving: 1bowl | Calories: 104kcal | Carbohydrates: 14g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 33mg | Potassium: 73mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1892IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg
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