Asian Fish & Rice Patties

I was looking for something light and healthy for lunch today and came across a torn-out page from an Australian magazine in one of my recipe folders.

Sadly, the page doesn’t have the magazine’s name on it, so I can’t credit it. However, I’m glad I tried these Asian Fish & Rice Patties – they were quick to make and enjoyable to eat. The little salad was a particularly lovely accompaniment.

I felt though that the actual patties were a touch on the bland side and needed some extra seasoning, so I’d recommend adding salt and pepper (which wasn’t in the original recipe), and some Thai Sweet Chili sauce on the side for some extra zing. I also found that the patties didn’t brown particularly well in the oven, so I browned them quickly in a little oil in a fry pan at the end (obviously, you could pan fry them quickly before they go in the oven instead).

I reckon these would make a nice starter – you could even halve the size of the patties to make mini-sized ones – you’d just need to reduce the cooking time.

ASIAN FISH & RICE PATTIES (GLUTEN-FREE)

Enjoy a delicious and healthy Asian-inspired meal! These flavorful fish & rice patties are packed with fresh herbs, a zesty Thai curry kick, and a simple cucumber salad. Easy to make and gluten-free, they're perfect for a light lunch or dinner. Try with salmon or another firm fish, and adjust Thai curry paste to your taste for more heat. Serve with sweet chili dipping sauce for an extra flavor boost!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Chilling Time 14 minutes mins

Total Time 39 minutes mins

Course Main Course

Servings 4 Servings

Calories 308 kcal

Equipment

• 1 Food Processor

Ingredients

  

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• ▢ 500 g boneless skinless firm white fish fillets, chopped
• ▢ 1 cup cold cooked jasmine rice
• ▢ 2 Tbsp chopped coriander plus extra leaves to serve
• ▢ 1 Tbsp Thai red curry paste
• ▢ Salt and pepper
• ▢ 1 tsp sugar plus 1 Tbsp extra
• ▢ Cooking oil spray
• ▢ 1 cucumber, peeled into ribbons
• ▢ 1 carrot, peeled into ribbons
• ▢ ½ cup bean sprouts
• ▢ ¼ cup mint leaves
• ▢ 1 Tbsp rice vinegar
• ▢ 2 tsp fish sauce
• ▢ 2 tsp lemon or lime juice

Instructions

 

• Using a food processor on pulse mode, process fish, half the rice, coriander, paste, salt and pepper, and sugar until just combined (don’t mince the fish though; aim for small chunky pieces). Stir in remaining rice. Using damp hands, shape mixture into 8 patties. Place on a plate, cover with plastic food wrap, and chill for 14 minutes.
• Pre-heat oven to 200°C (400°F). Line a baking tray with baking paper. Place patties on prepared tray. Spray with oil. Bake, turning half way through cooking, for 15 minutes or until cooked. If you want the patties to have that lovely golden-brown look, fry them briefly in a little oil before or after cooking.
• Combine cucumber, carrot, sprouts and mint in a bowl. In a small jug, combine vinegar, sauce and juice. Stir in extra sugar until dissolved. Pour over salad and toss to combine. Divide among serving plates. Top with fish patties and serve sprinkled with coriander leaves.

Nutrition

Calories 308kcal (15%)Carbohydrates 40g (13%)Protein 29g (58%)Fat 3g (5%)Saturated Fat 1g (6%)Polyunsaturated Fat 1gMonounsaturated Fat 1gCholesterol 63mg (21%)Sodium 305mg (13%)Potassium 506mg (14%)Fiber 2g (8%)Sugar 1g (1%)Vitamin A 713IU (14%)Vitamin C 3mg (4%)Calcium 58mg (6%)Iron 2mg (11%)

Keyword Fish & rice patties, Rice patties

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