Thai fish cakes
Nutrition Info.(per serve)
400g white fish fillets (eg. tarakihi)
2 teaspoons yellow curry paste
4 cups cooked potato, mashed
1/2 cup fresh chives, chopped
1 spring onion, finely chopped
1 cup fresh or frozen peas, thawed
4 cups mesclun salad mix
1/2 telegraph cucumber
4 tablespoons pumpkin seeds and/or sesame seeds
vinaigrette made with 1 tablespoon sesame oil and 2 tablespoons vinegar
Total fat 12g
Saturated fat 2g
Dietary fibre 7g
1 Heat a non-stick fry pan with spray oil. When hot add yellow curry paste and let it simmer for a few seconds, then add the fish and fry until cooked through.
2 In a large bowl combine the remaining ingredients and mix well.
3 Using wet hands form 12 large balls of mixture, flatten lightly to form cakes then set aside in fridge to chill for 10 minutes.
4 Heat a non-stick frying pan with oil spray. Fry each patty until brown and heated through.
5 Serve 3 cakes per person with the salad and light dressing.
Make it gluten free: Check curry paste is gluten free.