Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership + Workshops 12 month plans only. Offer ends 15/07/2025. See terms.
Join now
Photo of Lime fish cakes with corn salsa and red coleslaw by WW

Lime fish cakes with corn salsa and red coleslaw

2
Points®
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Moderate
Impress your friends with these tasty fish cakes, perfect for easy entertaining.

Ingredients

Ling, raw

550 g, chopped

Fresh green chilli

1 whole, deseeded, finely chopped

Sambal oelek

1 tbs

Lime juice

1 tbs

Egg white

1 medium

Corn

1 cob(s), large, cob, husk removed

Avocado

1 medium, coarsely chopped

Spring onion(s)

3 individual, trimmed, chopped

Fresh coriander

¼ cup(s)

Malt vinegar

2 tsp

Plain or natural yoghurt, low-fat, no added sugar

120 g

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (140g)

Garlic

1 clove(s), crushed

Red cabbage

150 g, core removed, shredded

Green cabbage

150 g, core removed, shredded

Oil spray

1 x 3 second spray(s)

Instructions

  1. Place fish, chillies, sambal oelek, juice and egg white in a food processor. Season with salt and freshly ground black pepper, then process until smooth. Roll 1/3 cup of mixture into evenly sized balls then press gently to flatten into 7cm patties. Repeat with remaining mix to make 8 patties.
  2. Lightly spray a chargrill pan with oil and heat over high heat. Add the corn and cook for 8-10 mins, turning occasionally or until tender. Meanwhile, lightly spray a medium non stick pan with oil, then heat over medium heat. Cook fish cakes for 3 mins each side or until browned and cooked through.
  3. Remove corn from cob and combine in a small bowl with avocado, onions, coriander and vinegar.
  4. In a large bowl, combine yogurt, garlic and 1 tablespoon of water. Add the cabbage. Serve fish cakes with salsa and red coleslaw.

You might like

You might like