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Photo of Cabbage-wrapped Thai fishcakes with sriracha mayo by WW

Cabbage-wrapped Thai fishcakes with sriracha mayo

2 - 3
PersonalPoints™ per serving
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
One of our favourite flavour boosters is sriracha: it works as an ingredient for marinades or on its own as a dipping sauce. For less of a punch, mix with reduced-fat mayo so the flavours come through without setting your mouth on fire!

Ingredients

Cabbage

4 leaf/leaves, large

Chilli, Green or Red

½ individual, red, deseeded and finely chopped

Coriander, fresh

1 tablespoons

Prawns, Raw

150 g

Cod, raw

130 g, cut into chunks

Garlic

1 clove(s), finely chopped

Spring Onions

4 medium, trimmed and chopped

Lime(s)

1 zest(s) of 1, plus wedges to serve

Lime Juice, Fresh

10 ml

Chives, Fresh

1 tablespoons, snipped

Olive Oil

1 teaspoons

Sriracha Sauce

15 ml

Reduced Fat Mayonnaise

4 tablespoons

Instructions

  1. Steam the cabbage leaves in a steamer set over a pan of simmering water for 3-4 minutes until just tender, then cool under cold running water. Pat the leaves dry with a clean tea towel or kitchen paper, then trim off the tough part of the stalk. Set aside.
  2. Reserve some of the chilli and a few coriander sprigs, then put the remainder in a food processor with the prawns, cod, garlic, spring onions and lime zest and juice. Pulse until the mixture comes together as a thick paste. Add the chives and pulse briefly to combine. Transfer to a mixing bowl.
  3. Heat the oil in a large, nonstick frying pan over a medium-high heat. Working in batches, dollop tablespoonfuls of the fishcake mixture into the pan, spaced well apart, and gently flatten with the back of a spoon. Fry for 2 minutes on each side until golden. Repeat until you have used up all of the mixture – you should have about 16 fishcakes in total.
  4. Meanwhile, in a small bowl, mix the sriracha into the mayonnaise – making it as mild or as spicy as you like.
  5. Put each cabbage leaf stalk-side up on a serving platter or plates, then put 4 fishcakes on each one. Scatter with the reserved chilli and coriander sprigs. Tuck the bottom and top in, then roll into a neat wrap and serve alongside the dipping sauce with the lime wedges to squeeze over.

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