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Serving Idea: Thai Massaman Fish Cakes with Herb Salad

“A fresh, zesty and slightly spicy combination of flavours, perfect for summer evenings. This dish will easily serve 4 people as a complete meal, or more if being served alongside other dishes. For a fun, portable twist, take a lettuce cup and fill with a fishcake, salad and Thai Massaman Curry sauce.”
Rachel Mason - guest recipe developer

Thai Massaman Fish Cakes with Herb Salad

Serves: 4+
(Makes 12 fish cakes)

Ingredients

1 jar SOME Foods Thai Massaman Curry
1 x 415g tin of red or pink salmon
1 egg
1/2 cup yellow corn flour (maize flour) or tapioca flour
2 large potatoes (I used the red variety)
1 Lebanese cucumber, peeled or thinly sliced*
1 large carrot, peeled or thinly sliced
1/4 red cabbage, finely sliced
Juice of 1 lime or lemon
1 cup fresh basil, roughly chopped
1 cup fresh mint, roughly chopped
1 tablespoon crushed peanuts
Pinch of salt
Oil for frying
Polenta for crumbing (optional)

Method

Peel and chop potatoes. Steam in a covered bowl or microwave safe container in the micro-wave for 4 minutes, or until potatoes are cooked through. Roughly mash with a fork.

Drain the tin of salmon and add to the potatoes, along with the yellow corn flour, 1/2 cup of the Thai Massaman Curry sauce and the egg. Stir gently until combined.

Shape the mix into 12 patties. Lightly crumb with polenta, and place the fishcakes in the fridge.

To assemble the salad, combine the red cabbage, cucumber, carrot, mint, basil, crushed pea-nuts, juice of a lime or lemon and a pinch of salt in a large bowl.

Take the fishcakes out of the fridge and fry on medium to high heat until golden brown - a thin layer of oil on the bottom of the pan will prevent them from sticking and give them a crispy texture.

Serve the fishcakes with the rest of the Thai Massaman Curry sauce and a generous serve of herb salad.

Notes

Based on the recommended portion sizes of individual ingredients in the Monash University Low FODMAP Diet app at the time of publication, this recipe should be low FODMAP provided that the recommended serving size for this recipe is not exceeded.
*Lebanese cucumbers are yet to be tested for FODMAPs, so if you're currently in the elimination stage of the diet, swap for a common cucumber.

This recipe was created by Rachel Mason from Flora and Flow. Rachel is a nutrition student and follower of the low FODMAP diet. She enjoys the challenge of creating recipes that are colourful, nutritional and appropriate for people with special dietary requirements.

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Thai Massaman Fish Cakes with Herb Salad