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    You are in: Home / Thai / Thai Fishcakes With Sweet Chilli Sauce and Cucumber Relish Recipe
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    Thai Fishcakes With Sweet Chilli Sauce and Cucumber Relish

    Average Rating:

    2 Total Reviews

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    • on June 29, 2010

      Very very tasty. Also easy to make. For me the frying time was too long and I would reduce it next time by several minutes.

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    • on December 31, 2009

      Originally rated on 3/14/09 - This recipe made it into my book#266453. Outstanding!!! This recipe was a little bit out of my comfort zone, but I am soooooooo happy that I decided to give it a whirl. These fishcakes are definitely restaurant quality. I used whitefish, discarding the skin as I diced it. The recipe was followed exactly and I wouldn't change a darn thing. Definitely take the suggestion and serve these with BOTH the sweet chili sauce (store-bought) and the cucumber relish (made using Jewelies recipe). It is a taste treat with all those flavors! The fishcakes, themselves, are nicely mild and crispy on the outside. The toppings have the zing and are perfect complements. Fantastic recipe. My son ate 2 of these and wanted more (he usually doesn't love fish). Bravo!

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    Nutritional Facts for Thai Fishcakes With Sweet Chilli Sauce and Cucumber Relish

    Serving Size: 1 (111 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 146.0
     
    Calories from Fat 26
    18%
    Total Fat 2.9 g
    4%
    Saturated Fat 0.7 g
    3%
    Cholesterol 130.2 mg
    43%
    Sodium 816.1 mg
    34%
    Total Carbohydrate 3.1 g
    1%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.9 g
    3%
    Protein 25.3 g
    50%

    The following items or measurements are not included:

    red curry paste

    sweet chili sauce

    cucumber relish

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