Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Learn about common Thai ingredients and how to use them.
- To a food processor, add fish and pulse until chopped. (NOTE: Your largest piece should be about ¼ inch with some of the fish being very finely chopped and almost pastelike.) Transfer to a large bowl and add egg, quinoa, bell pepper, 3 tbsp shallots, lemongrass, lime leaf, garlic, sriracha, 1½ tsp fish sauce and pepper. Stir thoroughly with a rubber spatula. Form into 8 cakes, each about 3½ to 4 inches in diameter. (Packing the mixture into a measuring cup or ice cream scoop will help to form the cakes.) Chill for 15 minutes.
- Meanwhile, prepare sauce: Combine remaining 1 tbsp shallots, vinegar, cucumber, carrot, sugar and remaining 2 tsp fish sauce and stir to dissolve the sugar. Arrange lettuce on a serving platter.
- In a large nonstick skillet on medium, heat oil. Working in batches, add fish cakes to pan and cook until golden brown on the outside and opaque white in center, about 3½ minutes per side. Arrange on platter with lettuce. To eat, wrap each cake in a lettuce leaf, drizzle with a little dipping sauce and eat taco-style.
- Serving Size 1 cake with lettuce and sauce
- Calories 131
- Carbohydrate Content 10 g
- Cholesterol Content 42 mg
- Fat Content 5 g
- Fiber Content 1 g
- Protein Content 11 g
- Saturated Fat Content 1 g
- Sodium Content 250 mg
- Sugar Content 6 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 3 g