Serves: 1
Prep time: 10-minutes
Cook time: 20-minutes

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:

  1. 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.
  2. Add cucumber to a bowl and add white wine vinegar, water & chilli and mix. Set aside.
  3. With greased or cold hands, shape your fish mixture into small patties.
  4. Heat oil in a frying pan and fry the cake/s for 10 minutes on each side on a low heat.
  5. Prepare salad & pepper and place on serving plate and dress with balsamic vinegar.
  6. Once fish cakes are cooked, place on serving plate with salad. Add cucumber accompaniment to plate and garnish with cashews & coriander.
  7. Add TOTAL yoghurt to your plate to use as a dip. Serve fish cakes hot.

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!