Thai Fishcakes with Pepper and Coriander Relish
1
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
These little, spicy fishcakes are meant to be picked up and dipped into the relish.
Ingredients
Uncooked haddock fillet
300 gm, skinless, boneless, roughly chopped
Green bell pepper
4 medium, red or yellow cored, seeded and roughly chopped
Thai curry paste
2 tsp(s)
Sesame oil
1 tsp(s)
Canned chopped green chilies
1 oz, or red (fresh)
Ground coriander
2 tbsp(s)
Table salt
1 tsp(s)
Black pepper
1 pinch(es)