Fish cakes

Fish cakes

By
From
Zest
Makes
10
Prep
15 mins
Cooking time
25 mins
Photographer
Ian Hofstetter

Instead of baking the fish cakes as we have done, you can cook them in a non-stick frying pan with 1 tablespoon of oil. They’ll need about 3–4 minutes on each side for the perfect golden-brown crust.

Ingredients

Quantity Ingredient
spray oil
500g boneless fish fillets, chopped
4 green onions, chopped
1 tablespoon sweet chilli sauce
1 tablespoon red curry paste
1/2 lime, zested and juiced
1 teaspoon fish sauce, (optional)
1/2 cup snake beans, finely chopped
2 tablespoons coriander leaves, chopped
lime wedges, to serve
sweet chilli sauce, to serve

Method

  1. Preheat the oven to moderate, 180ºC. Line a baking tray with foil and spray with oil.
  2. Place the fish, green onions, chilli sauce, curry paste, lime zest and juice and fish sauce into a food processor or blender. Process to a uniform, fine paste.
  3. Transfer to a large mixing bowl and fold through beans and coriander leaves. Form into 10 even-sized patties and arrange on the prepared baking tray.
  4. Spray the patties lightly with oil and bake for 20–25 minutes or until golden brown. Serve with sweet chilli sauce and lime wedges.

Variation

  • Use the mixture to make Asian-inspired dumplings. Spoon into wonton wrappers, form into dumplings and steam until cooked through.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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