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

100g Uncooked Salmon (remove skin)
50g Prawns
2/3 tsp Thai Curry Paste (Red or Panang paste)
A few leaves of Fresh Coriander
Pinch of Salt
20g Green Beans (remove top & tail)
10g Coconut Oil
180g Sweet Potato (cut into wedges with skins on)
7g Olive Oil
SPICES: Salt & Pepper and Paprika
130g Salad (including lettuce, celery, cucumber, spinach)
40g Lactose-Free Yogurt
Optional – 1/2 Kaffir Lime Leaf (very finely chopped)

Optional fish cake accompaniment:
90g Cucumber (finely chop)
1 tsp White Wine Vinegar
2/5 Red or Green Chilli (de-seeded & finely chopped)
10g Cashew Nuts (chopped)
A few leaves of Fresh Coriander

What you will need:
Preheated oven 350°F/180°C/Gas 4.
2 x Mixing Bowl
1 x Roasting/ baking tray
Food processor or hand blender
1 x Non-stick frying pan
1 x Steamer

How to make:

  1. Pre-heat oven to above temperatures
  2. Place cut wedges into bowl with olive oil and spices. Mix together. Place in roasting tray. Place in oven and cook for 30-40 minutes until browned.
  3. Then place salmon, 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 paste for 10 minutes.
  4. Prepare accompaniment; add cucumber, white wine vinegar, water & chilli to mixing bowl. Mix, then set aside.
  5. After 10minutes of refrigeration time is over, cool hands, & shape fish mixture into small patties.
  6. Melt coconut oil in frying pan. Lightly fry the cakes for 10 minutes on each side on a low heat (until slightly browned).
  7. Half way through frying fish cakes prepare salad.
  8. Once fish cakes & wedges are cooked serve hot with cucumber accompaniment. Top with cashews & coriander & add yoghurt to side as dip.

Storage Suggestion:
Refrigerate once fish cakes have cooled. Consume within 3 days.

TIP:Do make more than 1 meals worth… fish cakes make a great lunch option; for a lunch option swap the sweet potato for 50g mozzarella.