Thai Fish Bites

Serves 4-6

Next time you have some left over potato, try making these fish cakes. They are low in fat, contain lots of good fish oil and pack a lot of oriental flavour. They are good for lunch or supper with some salad. Or you could cut the cakes into quarters and serve on a platter for casual night in front on the TV with friends.

Ingredients

Thai Fish Bites

Microwave Crisper Pan

  • 4 oz / 110g Cooked Potatoes
  • 1 lb / 450g Cod Fillet, skinned and roughly chopped
  • 1½ tblsp Thai Red Curry Paste
  • 1 Egg
  • 1 rind Lime, very finely sliced
  • 1 tblsp Coriander/Cilantro, chopped
  • 4 Chives, chopped
  • 1 tblsp Plain Flour
  • 1 tblsp Olive Oil

For the Sweet Chilli Dip

  • 4 tblsp Soy Sauce
  • Juice of 1 Lime
  • 1 Red Chilli, de-seeded and sliced thinly
  • Pinch Sugar

Method

Place the cod, cooked potato, curry paste, egg and lime rind in a food processor and blend until smooth (or you could use a fork and mash to a rougher paste). Stir in the coriander and scallions.

To make the cakes take a small handful of fish mixture and shape it into a ball, flatten it slightly at the top and bottom. Continue making them until you have about 10-12 cakes.

Refrigerate for about 20 minutes before cooking.

To make the dipping sauce, place all the ingredients in a bowl and leave to infuse. Add a little more sugar to sweeten if you like (Alternatively you could just buy a sweet chilli sauce)
To cook the fish cakes, preheat the Microwave Crisper pan

Arrange half the fish cakes on the Microwave Crisper pan and cook for 2 minutes

Turn and cook for a further minute. Remove the fish cakes and cook the second batch.

Sit back and enjoy.