Craving a healthy and flavorful meal that's both satisfying and surprisingly easy to make? Look no further than these delicious low-fat chicken fish cakes! Packed with protein and bursting with fresh, vibrant flavors, these cakes are a perfect weeknight dinner or a delightful addition to a weekend brunch. Forget greasy, heavy fish cakes; this recipe uses lean chicken breast to lighten things up, while still delivering the satisfying texture and incredible taste you expect. We've carefully crafted a recipe that balances healthy ingredients with irresistible flavor, making it a guilt-free indulgence you'll want to make again and again.
Ready to dive into the kitchen and create these culinary masterpieces? Let's get started with the simple, step-by-step instructions that will guide you through the process of making these incredibly tasty and healthy low-fat chicken fish cakes. You'll be amazed at how quickly and easily you can prepare this delicious and nutritious meal.
Tools Needed
- Blender
Ingredients
- Chicken breast: 500 grams
- Yardlong beans: null
- Shredded kaffir lime leaves: null
- Palm sugar or coconut sugar: 1 tablespoon
- Fish sauce: 5 tablespoons (adjust to taste)
- Red curry paste: 1 tablespoon per 100 grams of chicken (approx. 5 tablespoons for 500g)
- Chicken eggs: 1-2
Step-by-Step Instructions
Step 1. Prepare the Chicken Mixture
- Cut chicken into small pieces and blend until finely minced. If using a small blender, blend in batches.
- In a bowl, combine the blended chicken, egg(s), palm sugar, red curry paste, fish sauce, and shredded kaffir lime leaves. Mix thoroughly.
- Add the yardlong beans to the mixture.
Step 2. Shape and Fry the Fish Cakes
- Heat oil in a pan over medium heat.
- Shape the chicken mixture into patties and carefully place them in the hot oil.
- Fry the chicken fish cakes until golden brown and cooked through, turning frequently. They are ready when they float to the surface.
Step 3. Serve
- Remove the cooked fish cakes from the pan and serve.
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Tips
- For fluffier fish cakes, add an extra egg.
- Adjust the amount of fish sauce to your liking.
- You can optionally microwave the mixture for 1 minute before frying for a taste test.
- Don't use high heat while frying to ensure even cooking and crispiness.
Nutrition
- N/A
FAQs
1. Can I substitute the chicken with another protein?
Yes! You can try using firm white fish like cod or tilapia instead of chicken. Just ensure it's flaked or finely chopped.
2. How can I make these fish cakes even healthier?
Use whole wheat breadcrumbs instead of regular breadcrumbs for added fiber. You can also add more vegetables like finely chopped zucchini or carrots.
3. How do I store leftover fish cakes?
Store leftover fish cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
So there you have it – a simple, healthy, and utterly delicious recipe for low-fat chicken fish cakes! These versatile patties are perfect for a quick weeknight meal or a more elaborate brunch spread. Enjoy the satisfying flavor and the ease of this recipe, and don't hesitate to experiment with different seasonings and additions to make them your own!