Mini thai fish cakes
Time: 30 mins
Makes: 16 mini cakes
A lunch full of flavour, great for busy breastfeeding mums.
Ingredients
- 450g cod fillets
- 1tbsp red curry paste
- Zest of 1 lime
- Bunch coriander, chopped
- 2tbsp plain flour
- 2tbsp vegetable oil
- 50ml white wine vinegar
- 60g golden caster sugar
- Quarter cucumber, finely diced
- 1 carrot, finely diced
- 2 spring onions, finely diced
Method
-
Check the fish for bones, wash, pat dry and cut into chunks.
-
Put the curry paste, lime zest and coriander into a food processor and mix to a paste.
-
Add the fish and briefly mix until the fish is just blended in.
-
Divide the mixture into approx. 16 small rounds. Cover and chill for at least 10 mins.
-
To make the sauce, put the vinegar, sugar and 2 tbsps water into a small saucepan and gently heat until the sugar has dissolved. Add the veg and mix.
-
Dip the fish cakes into the flour. Heat the vegetable oil in a frying pan.
-
Add some of the fish cakes to the pan and cook, in batches, over a medium heat for 2 mins on each side or until golden and cooked through
Each portion contains:
Calories
535
26.8%
Sugar
36.2g
40.2%
Fat
18.6g
26.6%
Saturates
2.1g
10.5%
Salt
1g
16.7%
of your guideline daily amount
