Lime, Cilantro, and Lemongrass Fish Cakes - Dump and Go Dinner

19 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Place fish in a food processor and blend for 30-60 seconds, until fish is in small chunks. Do not overcombine.
2. Add lemongrass, fish sauce, lime zest, and cilantro. Pulse a few times to combine.
3. Transfer to bowl. Take fish mixture in your hand and slap against the side of the bowl until mixture becomes firmer.
4. Divide fish mixture into indicated number of patties.
5. Heat coconut oil over medium high heat.
6. Add fishcakes and cook for 1-2 minutes per side, until brown.
7. Cut lime into wedges and squeeze over cakes and serve.

1 hrs 11 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Place fish in a food processor and blend for 30-60 seconds, until fish is in small chunks. Do not overcombine.
2. Add lemongrass, fish sauce, lime zest, and cilantro. Pulse a few times to combine.
3. Transfer to bowl. Take fish mixture in your hand and slap against the side of the bowl until mixture becomes firmer.
4. Divide fish mixture into indicated number of patties.
5. Flash freeze.
6. Divide among indicated number of gallon freezer bags, label, and freeze.

11 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Heat coconut oil over medium high heat.
3. Add fishcakes and cook for 1-2 minutes per side, until brown.
4. Cut lime into wedges and squeeze over cakes and serve.