Freezer meal

Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely me.

My days are filled with meetings, to-do lists, emails and telling people what to do; by the time I finish work, the last thing I want to do is get stuck into cooking a meal and cleaning up afterwards. I want to work out and do something fun before I crash. That is why freezer meals are my favourite solution to the challenge of a busy life. A few hours on the weekend, and you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal that is good for you.

Not so blah now

My previous experience with fish cakes was never good; they were always bland white burger-shaped food, mushy in the middle and blah on the outside. I like white fish, but I get bored quickly when baked or pan-fried, so I wanted to try something different with the fillets I picked up this week. I remembered a recipe from a food magazine for fish cakes and decided to experiment by swapping some ingredients and making it a little spicy. 

With some leftover cauliflower rice in my fridge, I smashed these tasty little cakes together. 

Cook once, eat many times

As I can’t eat 12 fish cakes in one sitting (I’m sure some people can), I packed my leftovers with baking paper to separate the cakes and put them in the freezer. The cakes can be pulled out of the freezer to thaw and reheated in a frying pan over medium heat until they are heated through. You can reheat them in the microwave, but be warned you will disgust anyone else in the building for an extended period.

Asian style fish cakes recipe

Ingredients

• 500g raw white fish
• 1 cup cauliflower rice 
• 2 tsp. coriander
• 1 tbsp. Thai green curry paste

Instructions

In a food processor, mix together the fish, coriander and curry paste.

When you have a smooth consistency stir in the cauliflower rice.

Shape the mix into 12 patties.

Place them on a baking tray lined with baking paper or a silicone liner.

Bake in a preheated oven at 180 degrees C/ 350 degrees F for 15 minutes.

Asian fish cakes

• Servings: 12
• Prep Time: 15 minutes
• Cook Time: 15 minutes 
• Rating: ★★★★★
• Print

These spicy fish cakes are a great way to use up some left over cauliflower rice.

Credit: Cath @ easycleaneats

Ingredients

• 500g raw white fish
• 1 cup cauliflower rice
• 2 tsp. coriander
• 1 tbsp. Thai green curry paste

Directions

1. In a food processor mix together fish, coriander and curry paste.
2. 1 cup cauliflower rice
3. Shape the mix into patties.
4. Place them on a baking tray lined with baking paper or a silicone liner.
5. Bake in a preheated oven at 180 degrees C/ 350 degrees F for 15 minutes.

Nutrition

Per Serving: 51 calories; 0.6 g fat; 0.4 g carbohydrates; 7.5 g protein

Equipment

• Food processor 
• Measuring cups
• Measuring spoons
• Spatula
• Baking tray
• Baking paper or silicone liner

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.