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.
- 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
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.