Spicy fish cakes
Time to make: 20 mins
(at time of publication)
Nutrition Info.(per serve)
- 3 slices light wholegrain bread
- 1/2 medium red onion, peeled
- 400g fish fillets, roughly chopped
- 2 teaspoons red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 cup chopped fresh coriandercilantroX
- 1 medium carrot, grated
- olive or canola oil
- 4 cups mesclun or other salad greens
- 4 tomatoes, quartered
- 8 tablespoons dipping sauce (see tip) or sweet chilli sauce
Total fat 17g
Saturated fat 3g
Dietary fibre 4g
1 Use a stick blender or food processor to process bread into chunky breadcrumbs.
2 Add red onion and fish. Process until fish is finely chopped then add the next 4 ingredients and process until the mixture begins to form a ball. Add coriander and carrot and process until just mixed.
3 Work with wet hands to shape mixture into walnut-sized balls. Flatten balls into disks about 1.5cm thick.
4 Preheat and lightly oil hotplate (use a non-stick liner if you have one). Arrange as many cakes as will comfortably fit in one batch and cook over a medium-high heat until golden brown (about 3 minutes). Gently turn over to cook other side.
5 Arrange mesclun (or other salad greens) on a platter. Arrange fish cakes, tomatoes and add a bowl (or bowls) of the dipping sauce to platter.
Make it gluten free: Check curry paste, fish sauce and sweet chilli sauce (if using) are gluten free.
*To make dipping sauce, place 2 tablespoons lime juice or lemon juice, 1 tablespoon fish sauce, 1 tablespoon water, 1 teaspoon sugar and finely chopped red chilli in a small bowl and stir until sugar dissolves. Add some tiny diced carrot and chopped fresh coriander for colour.
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