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

100g Uncooked Salmon (remove skin)
50g Prawns
1/2 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 Coconut Oil (melted)
SPICES: Salt & Pepper and Paprika
130g Broccoli
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
3 x Mixing Bowl
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 melted 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. Cool hands & shape fish paste mixture into small patties.
  6. Melt coconut oil in frying pan. Lightly fry the patties for 10 minutes on each side on a low heat (until slightly browned)
  7. Half way through frying fish cakes steam broccoli
  8. Once fish cakes & wedges are cooked serve hot with cucumber accompaniment. Top with cashews & coriander.

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 broccoli for 130g of salad and 10g balsamic vinegar & swap the wedges for 45g extra cashew nuts to nibble on after your lunch meal.