5:2 Fast Cook exclusive: Fast Day fishcakes with Thai salad

By Mimi Spencer


Fast Day fishcakes with Thai salad

Fast Day fishcakes with Thai salad


4 boneless, skinless salmon fillets

2 tbsp Thai red curry paste

2cm fresh root ginger, peeled and grated

1 tsp soy sauce

handful of coriander

cooking oil spray


2 carrots, peeled and ribboned

1 small cucumber, peeled and ribboned

100g beansprouts

2 spring onions, finely sliced

1 tbsp lime juice

1 tbsp Thai fish sauce

½ tsp caster sugar

handful of mint leaves

handful of coriander


extra coriander

lime wedges

chilli dipping sauce (optional, page 54, +19 cals per tbsp)

Calories per portion: 297

● Pulse the fish in a food processor together with the curry paste, ginger, soy and coriander, until you have a rough mince. Shape into 4 patties, each one 1.5cm-2cm thick. Heat a nonstick frying pan, spray with oil and fry the fishcakes for 4 minutes on each side, turning until crisp and cooked through.

● Prepare the salad by combining the ingredients. Serve alongside the hot fishcakes, with a little more coriander and some lime wedges – and perhaps some chilli dipping sauce on the side.

OPTIONAL EXTRA Add julienned green papaya to the salad (+39 cals per 100g). This salad is also delicious with simple grilled prawns.


The comments below have not been moderated.

Why go to all the hassle of mangling the fish into mince? Why not just use the other ingredients as a marinade and cook the fish as fillets? Seems extra work for nothing.

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