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

Lime fish cakes with corn salsa & slaw

3
Points® value
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.

Notes

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

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