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Thai cod cakes with chilli dipping sauce

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Great as a starter or presented as an appetiser when entertaining.
Serves
4
Prep
25 minutes
Cook
10 minutes
Each 153g serving contains (excludes serving suggestion)
KCal
188
Carbs
6.9g
Fibre
1.2g
Protein
22.5g
Fat
7.8g
Saturates
0.70g
Sugars
5.8g
Salt
1.10g
Portion Fruit & Veg
0
Ingredients
Ingredients
450g fresh cod
2 tbsp red Thai curry paste
1 egg yolk
75g French beans, finely sliced
3 tbsp fresh coriander, finely chopped
1 tbsp oil
zest 1 lime
For the chilli dipping sauce:
1 tbsp runny honey
1 tbsp chilli sauce
juice 1 lime
2 tbsp fresh coriander, chopped
freshly ground black pepper
Method
  1. Place the cod, curry paste and egg yolk into a food processor or blender and blend until combined.
  2. Stir through the French beans, coriander and lime zest.
  3. Form the mixture into 12 patties and season well.
  4. Brush the patties with a little oil.
  5. Prehat the grill. Place on a baking sheet and grill for 3-4 minutes on each side, until golden.
  6. Mix together the ingredients for the dipping sauce and serve with the fish cakes.
Chefs tips
  • Serve with a little wilted pak choi and some finely chopped red chilli, spring onion and coriander leaves to garnish.
  • You could use salmon, prawns or crab in place of cod.
  • Freezing instructions:¬†Freeze cod cakes and sauce separately. Freeze cod cakes in individually wrapped portions with greaseproof paper between each one. Defrost in the fridge or in the microwave and heat thoroughly until piping-hot.
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