Curried fishcake bites
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 24 (12 of each flavour)
Forget calorie-laden party nibbles, these curried fishcake bites are a healthy, low-fat, low-calorie yet flavourful snack to serve at a celebration
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 29 |
| low in | fat | 1g |
| saturates | 0g | |
| carbs | 2g | |
| sugars | 1g | |
| fibre | 0g | |
| protein | 0g | |
| salt | 0.1g |
Ingredients
- 2 spring onions , trimmed
- 400g skinless cod loin , cubed
- ¼ pack fresh coriander
- 1 large egg
- 2 tsp Madras curry powder
- 1 tsp lemon juice
- 1 tbsp cornflour
- 1 tbsp ground almonds
- rapeseed oil , for frying
For the mango bites
- 12 chunks fresh ripe mango
- 3 thick slices of cucumber , quartered
For the tomato bites
- 6 cherry tomatoes , halved
- 12 fresh coriander leaves
You will need
- 24 cocktail sticks
Method
- STEP 1
Tip the spring onions into a food processor and pulse briefly to chop. Add all the remaining fishcake ingredients, except for the oil, and blitz to a paste. Shape into 24 mini cakes.
- STEP 2
Heat a drizzle of the oil in a large non-stick frying pan. Fry half the fishcakes for 1-2 mins each side until firm and golden. Remove from the pan and repeat with the other fishcakes. Will keep in the fridge for up to two days.
- STEP 3
To serve, thread the mango and cucumber onto 12 cocktail sticks, then the cherry tomato and a coriander leaf on the remaining sticks. Warm the fishcakes, if you like, at 180C/ 160C fan/gas 4 for 10 mins. Spear the mango version into the side of the fishcakes, then spear the cherry tomato version through the top of the remaining fishcakes.
RECIPE TIPS
NUTRITION PER TOMATO BITE (12)
25 kcals • fat 1g • saturates 0.1g • carbs 1g • sugars 0.3g • fibre 0.2g • protein 4g • salt 0.1g
Goes well with
Recipe from Good Food magazine, December 2017
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