Lime fish cakes with corn salsa & slaw
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Full of flavour and served with colourful avocado salsa and red cabbage coleslaw, these fish cakes wake up the senses
Ingredients
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
Avocado
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
Garlic
1 clove(s), crushed
Cabbage
300 g, red and green, shredded
Instructions
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.
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.