YMCA Healthy Living Magazine, powered by n4 food and health Summer 2019 | Page 8

CAROLINE TRICKEY, APD
Caroline is a culinary nutritionist and dietitian. She is also the author of
Veggie-licious: How to cook with lentils, chickpeas, beans, tofu and eat
more plant-based foods. Find out more at healthyhomecafe.com
BBQ RECIPES:
BBQ THAI
FISH CAKES
Makes: 14
Ingredients
1 bunch coriander, including stalks and roots, washed well
(reserve about ½ cup of leaves for garnishing)
2 tablespoons fish sauce
2 tablespoons sweet chilli sauce
2 to 3 kaffir lime leaves, deveined
½ to 1 large Thai red chilli (a mild, not hot chilli), optional
1 egg
¼ cup gluten free cornflour
500g firm white boneless fish fillets (e.g. ling), coarsely
chopped
10 green beans, finely chopped (2mm to 3mm wide)
1 tablespoon extra virgin olive oil or rice bran oil
1 lime, cut into wedges, to serve
Sweet chilli sauce, extra, to serve
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YMCA HEALTHY LIVING MAGAZINE SUMMER 2019
Method
1 Preheat BBQ using a medium flame.
2 Put coriander stalks, roots and some of the leaves into a
food processor, process for 15 to 20 seconds until finely
chopped.
3 Add fish sauce, sweet chilli sauce, kaffir lime leaves, chilli
and egg to processor and process for 10 to 15 seconds
more.
4 Add cornflour and fish, and process for 15 to 20 seconds
until well blended.
5 Tip mixture into a bowl and stir the green beans through.
6 Using a soup spoon, scoop out heaped spoonfuls and roll
into a ball, then flatten slightly and place on tray (they can
be made up to this point, then covered and refrigerated
until you are ready to cook them).
7 Put some oil onto the flat plate section of your BBQ, and
then add the fish cakes.
8 Cook for three to four minutes on each side, until lightly
browned and cooked through in the middle.
9 Serve garnished with reserved coriander leaves, lime
wedges and extra sweet chilli sauce.