Serves: 1
Prep time: 10-minutes
Cook time: 20-minutes
Ingredients:
100g Uncooked Salmon
50g Prawns
1/2 tsp Thai Curry Paste (red or panang paste)
A few leaves of Fresh Coriander
Pinch of Salt
25g Green Beans (remove top & tail)
10g Coconut Oil
160g Salad (including any of the following: lettuce, spinach / rocket leaves, celery, spring onions, cucumber)
50g Mixed Peppers (fresh, raw & sliced)
2 tsp Balsamic Vinegar
40g TOTAL Greek Yoghurt 5%
Optional – 1/2 Kaffir Lime Leaf (very finely chopped)Fish cake accompaniment:
80g Cucumber (finely chop)
1 tsp White Wine Vinegar
3/5 Red or Green Chilli (de-seeded & finely chopped)
10g Cashew Nuts (chopped)
A few leaves of Fresh Coriander
What you will need:
Food processor or hand blender
2 x Mixing Bowl
1 Non-stick frying pan
How to make:
- Put the fish, prawns, paste, coriander and salt in your food processor and blend until forming a paste. Add in green beans and blend at a higher speed. Refrigerate if not cooking immediately.
- Add cucumber to a bowl and add white wine vinegar, water & chilli and mix. Set aside.
- With greased or cold hands, shape your fish mixture into small patties.
- Heat oil in a frying pan and fry the cake/s for 10 minutes on each side on a low heat.
- Prepare salad & pepper and place on serving plate and dress with balsamic vinegar.
- Once fish cakes are cooked, place on serving plate with salad. Add cucumber accompaniment to plate and garnish with cashews & coriander.
- Add TOTAL yoghurt to your plate to use as a dip. Serve fish cakes hot.
TIP:
Do make more than 1 meals worth. Do refrigerate when made; fish cakes will refrigerate for up to 3 days after cooking. Fish cakes make a great lunch or dinner meal!