Bright, zingy and protein-packed — these Thai Green Fish Cakes are a flavour bomb in every bite. With nutty brown rice and garlicky stir-fried greens, this is a well-balanced bowl you’ll crave again and again.
Thai Green Curry Fish Cakes with Brown Rice & Stir-Fried Greens
Method:
Prepare the Fish Cakes:
🥄 In a food processor, combine the pink ling fillets, Mekhala Organic Thai Green Curry Paste, shredded carrots, chopped coriander, egg, crispy fried shallots, salt, and pepper. Pulse until a coarse mixture forms.
🥄 Shape the mixture into 10 equal-sized patties.
🥄 Heat olive oil in a frying pan over medium heat. Fry the patties for 3-4 minutes on each side until golden brown and cooked through.
Cook the Brown Rice:
🥄 Rinse the brown rice under cold water.
🥄 In a saucepan, combine the rice and water. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes or until the rice is tender.
🥄 Drain any excess water and set aside.
Stir-Fry the Greens:
🥄 Heat olive oil in a wok or large frying pan over medium-high heat.
🥄 Add minced garlic and sauté for 30 seconds until fragrant.
🥄 Add the green beans and stir-fry for 3-4 minutes until tender-crisp.
🥄 Add the baby spinach and rocket mix, and stir-fry for an additional 1-2 minutes until wilted.
🥄 Drizzle with soy sauce and toss to combine.
Assemble the Meal Prep Containers:
🥄 Divide the brown rice among 5 meal prep containers
🥄 Add two fish cakes to each container.
🥄 Add a portion of the stir-fried greens to each container.
🥄 Let cool before sealing and refrigerating.
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