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Thai cod cakes with chilli dipping sauce

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Thai cod cakes with chilli dipping sauce
Great as a starter or presented as an appetiser when entertaining.
Serves
4
Prep
25 minutes
Cook
10 minutes
Each 165g serving contains (excludes serving suggestion)
KCal
170
Carbs
5.4g
Fibre
1.5g
Protein
21.4g
Fat
6.6g
Saturates
0.8g
Sugars
4.9g
Salt
0.68g
Fruit/Veg Portion
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 rapeseed 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
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Method

Recipe 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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