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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Zesty fish cakes make the perfect light meal in warm weather!
1 In a food processor, place fish, 1 tablespoon of the fish sauce, half the coriander (including stems), half the spring onions and the cumin. Blend until combined and mixture holds together. Using wet hands, shape into 2 tablespoons patties and chill for 15 minutes.
2 Meanwhile, in a large bowl, combine cabbage, mint, radish, chilli, remaining coriander and spring onion. In a small bowl, whisk together juice of 1 lime and remaining fish sauce with
2 tablespoons warm water. Pour dressing over the salad and toss to combine. Set aside. In a small bowl, combine mayonnaise with 2 tablespoons warm water to create a drizzling consistency.
3 Heat 1 tablespoon of oil in a frypan over medium heat and cook patties for 3-4 minutes each side or until cooked. Transfer to a plate and keep warm.
4 Drizzle fish cakes with mayonnaise. Serve with cabbage slaw and extra lime wedges.
Calories 234 cal
Kilojoules 984 kJ
Total fat 8.8 g
Saturated fat 1.6 g
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