Thai Fishcakes with Pepper and Coriander Relish
1
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
These little, spicy fishcakes are meant to be picked up and dipped into the relish.
Ingredients
Uncooked haddock fillet
300 gm, skinless, boneless, roughly chopped
Green bell pepper
4 medium, red or yellow cored, seeded and roughly chopped
Thai curry paste
2 tsp(s)
Sesame oil
1 tsp(s)
Canned chopped green chilies
1 oz, or red (fresh)
Ground coriander
2 tbsp(s)
Table salt
1 tsp(s)
Black pepper
1 pinch(es)
Instructions
1
First make the relish; spray a large frying pan with the cooking spray and heat. Stir-fry 3 of the peppers for 8-10 mins, until browned and just softening then transfer to the food processor and blend lightly with the sesame oil, seasoning and chilli.
2
Transfer half to a bowl and then blend the remainder again with the coriander, until finely chopped. Add to the bowl and stir together.
3
To make the fishcakes, place the haddock, remaining chopped pepper and curry paste in a food processor and blend to a rough paste.
4
Gently pat dessert-spoons of the paste into about 18 patties.
5
Spray a non-stick frying pan with the cooking spray and fry the fish cakes in 2 or 3 batches for 3-4 mins on each side, until cooked through, then serve with the relish.
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