• Preheat skillet (cast iron preferred) over medium heat and add 2 tablespoons of olive oil.
  • Place frozen cakes on skillet and pan sear for 4 minutes.
  • In small mixing bowl, combine all sweet chili cucumber relish ingredients. Set aside.
  • Flip cakes, add butter to pan and top with lid for an additional 4 minutes. Remove from heat.
  • To serve, place cooked cakes on serving plate and top with dollop of sweet chile sauce.
  • Garnish with sliced red chile.
Thai Fish Cakes with Cucumber Mint Sweet Chili Sauce
  • Preparation5 minutes
  • Cook Time 10 minutes
  • Serves 2

INgredients

  • 1 box of Good Catch® Thai Style Plant-Based Fish Cakes
  • 1-2 tablespoons olive oil
  • 1 tablespoon plant-based butter
  • 1 thinly sliced red Fresno chile

Sweet Chili Cucumber Relish (yields 1/3 cup)

  • ¼ cup sweet chili sauce
  • ¼ cup diced cucumber
  • 2 tablespoons minced green onion
  • 2 tablespoons minced fresh mint

Instructions

  • Preheat skillet (cast iron preferred) over medium heat and add 2 tablespoons of olive oil.
  • Place frozen cakes on skillet and pan sear for 4 minutes.
  • In small mixing bowl, combine all sweet chili cucumber relish ingredients. Set aside.
  • Flip cakes, add butter to pan and top with lid for an additional 4 minutes. Remove from heat.
  • To serve, place cooked cakes on serving plate and top with dollop of sweet chile sauce.
  • Garnish with sliced red chile.