So what do we have for you this week?
Well you lucky people are about to get my latest invention inspired by a post on my gym website TFD for Thai fishcakes.
Well I took that recipe, spun around a bit, removed the bits I cannot eat at present (the leafy salad for example 😦 )
And what did I end up with?
Red Thai Curry Fish and Prawn Cakes with Chilli’s served on a Quinoa Salad.
And here’s how you make it….
- 380gms pack frozen pollock fillets, thawed, dried and roughly chopped
- 75gms Garlic and Coriander Cooked Prawns
- 1 Large Egg
- 1 Tbsp red Thai curry paste
- 2 Tsp Nam Pla Fish Sauce
- 1 Tbsp Cornflour/Arrowroot
- 50gms green Beans, trimmed and finely sliced
- 1 Large Red Chilli
- 2 Tbsp Olive oil – for frying cakes
Method for cooking the fishcakes:
Roughly chop the dried Pollock, thinly slice the chills and chop the green beans into small pieces once top and tailed.
Put the chopped fish into the food processor bowl and add the Nam Pla (fish sauce)
The Thai Red Curry paste
Add the egg and season with some finely ground salt.
Place the lid on the processor bowl, click into place and process!
And add the arrowroot and mix in:
Decant into a different bowl and add the green bean pieces and the sliced chilli’s:
Mix in and finally add the chopped prawns:
Put the mixture in the fridge for an hour or so to help with firming it up to make the patty preparation a little easier. Add some oil to a large frying pan and heat:
Take the chilled mixture and form into standard fishcake size patties placing them in the frying pan far enough apart so as not to become mixed together:
- 100gms Quinoa (Uncooked weight)
- Chopped Mixed Peppers
- 75gms Edamame Beans
- 1 Large slice fresh Red Chilli
- 1 Small Bunch Spring Onions
- 1 Medium Red Onion
- 125 gms Pomordorino Tomatoes
- Juice of 1 Large Lime
- Splash of Japanese Soy sauce
Method for the Quinoa Salad preparation:
Cook the Quinoa in some slightly salted water. Drain and run under cold water to chill. Return to the pan once cold:
Add the copped peppers:
Then add the sliced chillies, chopped red onion, sliced garlic, coriander, edamame beans, spring onions and Pomordorino tomatoes:
Add the zest of the lime and a splash of Japanese soy sauce:
Again mix well and we are all ready to serve with the freshly cooked fishcakes:
203 calories per fishcake and 140 calories for the Quinoa salad
I must admit to the fishcakes appearing a little bitter. The original recipe comes with a sweet chilli dipping sauce that I left out. The fishcakes could be sweetened with a small amount of honey, coconut or caster sugar but ONLY a pinch!
FOOD DIARY:Monday 19th July 2015
|Qty||Measure||Food||Calories (gr)||Protein (gr)||Carbs (gr)||Fat (gr)|
|Breakfast||1||175mls||Phd Diet Whey Protein||91||17||2.75||1.4|
|Lunch||1||400mls||Very Berry Recovery Drink||290||23.04||46.1||0.96|
|1||166gms||Lime and Chilli Salmon||352||44||6.4||16.6|
|Dinner||1||250gms||Garlic Prawn and Quinoa Greek Feta Salad||244.5||32.1||16.5||9.45|
|Water||3||600mls||Plain Mineral Water||0||0||0||0|
Considering this food diary is from a day on which I gym’d and walked it is a wonder there isn’t a higher carb total but when we consider that I only took on a Protein Shake for breakfast instead of the Scrambled Egg on Toast I would ordinarily eat, it is no wonder. Proteins were about right and calories were fine so the day was balanced with my fats coming mainly from the fish.
Yesterday was a rest day and although I did walk the dog around the field I am afraid that I forgot to set the Map My Walk unit in order to record my distance and pace etc. To be honest, it wasn’t a bad pace that I achieved although I was only able to estimate it with the time taken in comparison to previous walks. Still, I did have the Jawbone Up24 on and working so that gave me a final days balance of 8284 steps which isn’t bad considering the morning was spent writing and the afternoon cooking in the kitchen!
Today I shall be back to day three of the new training schedule so please tune in again for more screenshots of my progress.
Stay out of the fridge.