Been a while since I posted a low calorie recipe, and since I’m working my hardest to catch up on blogging, I thought I’d start with this dish that I made a month or so ago – Thai Tuna Fishcakes. At around 399 calories for the fishcakes with a side of stir-fried vegetables and noodles, this makes a nice, healthy lunch. The fishcakes on their own come in at around 220 calories per serving.
To make these Thai fishcakes you will need spring onions, fresh coriander, a red chilli, lemon grass, an egg, canned tuna and fish sauce. For the stir fry, I used carrot, bok choy and courgette (what I had in my fridge!) along with some red onion, garlic, oyster sauce and light soy sauce. I used some lime to squeeze over the tuna fishcakes. You could also make this with canned pink or red salmon instead of tuna, but this will add a few more calories.
The fishcakes get made in a food processor to get everything chopped up fine. I helped things along by cutting the spring onions into chunks, finely chopping the lemon grass – which benefits from having a bash with the flat side of your knife because it is quite tough to chop – and deseeding and slicing the chilli.
Into the food processor, fixed with a chopping blade, and whiz around the prepared ingredients with an egg until finely chopped.
The drained tuna goes in next with some Thai fish sauce, and another whiz to mix it all together – but not too much, you don’t want the mixture to go all sloppy.
To cook them, you can either shape into patties (which I did) and cook in a heated frying pan sprayed with one-calorie oil spray, or drop spoonfuls of the mix into the pan. Either way, cook for 3-4 minutes on one side, until browned, then flip over and cook on the other side.
Whilst they are cooking, you can made a side dish of stir-fried vegetables. I used what I had lying around in my fridge – courgette, carrot, bok choy and red onion. I also threw in some garlic and chilli for good measure. Once my wok was really hot, I sprayed with some one-calorie oil spray and stir fried the vegetables, adding some water to steam-stir-fry. Cook the noodles according to the package instructions and add to the vegetables. I then added oyster sauce and soy sauce for flavour and gave a twist of black pepper.
Squeeze some lime juice over the tuna fishcakes and serve with the stir-fried vegetables and noodles on the side. Enjoy!
Thai Tuna Fishcakes
Serves 2 – around 399 calories per serving
- 4 spring onions, trimmed and cut into chunks
- 1 small bunch fresh coriander
- 2 fresh red chillies, sliced
- 2 tsp finely chopped lemon grass
- 1 small egg
- 225g canned tuna in brine or spring water, drained
- 1 tsp Thai fish sauce
- 100g egg noodles
- 1 large carrot, cut into thin batons
- 1 medium courgette, cut into thin batons
- ½ red onion, sliced
- 1 bok choy, quartered
- 2 garlic cloves, crushed
- splash light soy sauce
- 1 tbsp oyster
- freshly ground black pepper
- squeeze lime juice
- one-calorie oil spray
- In a food processor, blend together the spring onions, coriander, one of the chillies, lemon grass and egg, until finely chopped. Add the tuna and fish sauce. Blend again briefly – just long enough to mix well without making the texture too sloppy. Shape into four patties.
- Heat a large non-stick frying pan and when it’s hot, spray with the one-calorie oil spray. Add the patties to the pan and cook for 3-4 minutes until browned. Carefully turn over and cook on the other side.
- Meanwhile, in a heated wok sprayed with one-calorie oil spray, stir fry the onion, carrot, courgette, bok choy, chilli and garlic – adding a splash of water to stop from sticking and to steam-stir-fry. Stir in the oyster sauce and light soy sauce. Season with black pepper and cook to your liking.
- Squeeze some lime juice over the cooked fish cakes and serve with the stir-fried vegetables.