Lime fish cakes with corn salsa and red coleslaw
2
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.