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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Try these Thai-inspired fishcakes paired with a sesame rice salad!
1 Put the haddock, egg white, fish sauce, ginger, lemongrass paste, coriander, half the spring onions and two-thirds of the chilli in a food processor. Blitz to a coarse paste, then shape into 8 fishcakes. (If you plan to freeze them, do so now.)
2 Spray a large non-stick frying pan with oil and set over a medium heat. Cook the fishcakes, in batches, for 4 min on each side or until golden and cooked through.
3 Meanwhile, prepare the salad. Heat the rice according to the pack instructions, then transfer to a large serving bowl. Add the salad mix, peas, sesame seeds, lime juice and sesame oil, then toss.
Serve the fishcakes with the salad and lime wedges, garnished with the remaining spring onions and chilli.
Calories 270 cal
Kilojoules 1130 kJ
Total fat 6.1 g
Saturated fat 1 g
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