Spicy fish cakes
(at time of publication)
- 3 slices light wholegrain bread
- ½ medium red onion, peeled
- 400g fish fillets, roughly chopped
- 2 teaspoons red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- ¼ 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
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.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 3g
Dietary fibre 4g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.