Fish Cakes
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12
Servings
Servings
5m PT5M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
25m
Ready In
Ready In
Recipe: #29457
May 05, 2018
"From our daily newspaper The West Australian. Times are estimated. The recipe makes twelve and can be served as a light main for 4 people with a salad or serve as an appetiser with a dipping sauce."
Original recipe yields 12 servings
Ingredients
Nutritional
- Serving Size: 1 (83.4 g)
- Calories 51.1
- Total Fat - 1.2 g
- Saturated Fat - 0.2 g
- Cholesterol - 17.1 mg
- Sodium - 111.5 mg
- Total Carbohydrate - 2.3 g
- Dietary Fiber - 1.2 g
- Sugars - 0.6 g
- Protein - 7.6 g
- Calcium - 48.9 mg
- Iron - 1.1 mg
- Vitamin C - 1.7 mg
- Thiamin - 0 mg
Step 1
Roughly chop fish and place in a food processor, add garlic, shredded lime leaf, half the spring onions and curry paste and pulse until combined and then transfer to a bowl and add remaining spring onions and green beans.
Step 2
Dust hands with cornflour, divide mixture into 12 portions and shape each into a ball and flatten slightly.
Step 3
Heat vegetable oil in a non-stick pan and fry patties a few at time until golden brown and serve with sweet chilli sauce and lime wedges.
Tips & Variations
No special items needed.
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