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Photo of Fish cakes by WW

Fish cakes

4
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
There's no better flavour for fish than zesty lemon and spicy chilli. Whip these tasty morsels up for a quick snack or easy weeknight meal

Ingredients

Ling, raw

300 g, coarsley chopped

Raw peeled prawns

300 g, peeled

Fresh coriander

¼ cup(s), finely chopped

Green shallot(s)

1 individual, finely chopped

Red curry paste

1 tbs

Lemongrass paste

1 tsp

Sesame oil

2 tsp

Sweet chilli sauce

⅓ cup(s), (80ml)

Tomato(es)

2 medium, diced

Lime(s)

1 medium, to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Place fish and prawns in a food processor. Process until mixture is a coarse paste. Place mixture in a medium bowl. Add coriander, shallot, curry paste and lemongrass paste. Stir to combine.
  2. Form mixture into 8 patties. Brush with sesame oil. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook patties for 4–5 minutes each side or until golden and cooked through.
  3. Combine sweet chilli sauce and tomatoes in a small bowl. Serve fish cakes with sauce and lime wedges.

Notes

SERVING SUGGESTION: Vegetable salad made with thinly sliced carrot, red onion, cucumber, red capsicum, wombok (Chinese cabbage) and coriander leaves.TIP: You can use any firm white fish for this recipe, such as barramundi, ling, blue-eye trevalla or flathead.Lemongrass paste is sold in tubes in the fresh produce section of most supermarkets. If unavailable use finely chopped fresh lemongrass.

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