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Photo of Lime fish cakes with corn salsa and red coleslaw by WW

Lime fish cakes with corn salsa and red coleslaw

Total Time
35 min
20 min
15 min
Impress your friends with these tasty fish cakes, perfect for easy entertaining.


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


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


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)


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)


  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.