- 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.
