Serves 4
Thai fish cakes with chili & coriander dip
Preparation time: 20 minutes
Cooking time: 15 minutes
Dip
1 tbsp Hellmann’s Light mayonnaise
2 tbsp low fat yogurt
1 tbsp soy sauce
1 small fresh red chilli, seeds removed and finely chopped
1 tbsp finely chopped fresh coriander
Fish cakes
225g (8oz) skinless white fish, such as cod or coley
2 tsp each of fish sauce and chilli sauce
2 tbsp Hellmann’s light mayonnaise
2 tbsp roughly chopped fresh coriander
Bertolli olive oil for frying
Salad leaves, to serve
Method
1. To make the dip, stir together all the ingredients and leave to stand while you make the fish cakes.
2. To make the fish cakes, put all the ingredients into a food processor and blend until smooth, scraping down the sides occasionally if necessary. With wet hands, shape the mixture into about 12 cakes.
3. Heat some oil in a frying pan. Add the fish cakes and cook over medium heat for about 15 minutes, turning occasionally, or until golden brown on both sides and cooked through.
4. Serve hot with the dip and salad leaves.
Nutritional information per serving
Calories: 129
Fat: 8.5g
of which Saturates: 1.2g
Salt based on sodium: 0.78g
