Photo of Lime fish cakes with corn salsa & slaw by WW

Lime fish cakes with corn salsa & slaw

Points® value
Total Time
25 min
15 min
10 min
Full of flavour and served with colourful avocado salsa and red cabbage coleslaw, these fish cakes wake up the senses


Cod, raw

550 g, roughly chopped

Chilli, green or red

1 individual, deseeded and finely chopped

Sambal oelek chilli paste

15 g

Lime Juice, Fresh

1 tablespoon(s)

Egg white, raw

1 individual

Calorie controlled cooking spray

4 spray(s)

Corn on the cob, raw

1 medium


1 medium, roughly chopped

Spring Onions

3 medium, trimmed and chopped

Coriander, fresh

5 g, leaves

Vinegar, All Types

2 teaspoon(s), malt vinegar

0% fat natural Greek yogurt

250 g


1 clove(s), crushed


300 g, red and green, shredded


  1. Put the cod, chilli, sambal oelek, lime juice and egg white in the bowl of a food processor. Season, then blitz to a smooth paste. Shape the mixture into 8 evenly sized balls then flatten into 7cm rounds.
  2. Mist a griddle pan with cooking spray. Cook the corn over a high heat for 8-10 minutes, turning occasionally, until tender.
  3. Meanwhile, mist a medium nonstick pan with cooking spray and set over a medium heat. Fry the fish cakes for 3 minutes each side or until golden and cooked through.
  4. Cut the griddled corn from the cob and mix with the avocado, spring onions, coriander and vinegar in a serving bowl.
  5. In a large bowl, combine the yogurt, garlic and cabbage with 1 tbsp water. Divide the fish cakes between 4 plates and serve with the salsa and slaw.


If you can't find sambal oelek, replace it with your favourite chilli paste – the hotter, the better