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Curried fishcake bites on a rectangular platter

Curried fishcake bites

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Rating: 5 out of 5.2 ratings
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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

  • Easily doubled
  • Healthy
Nutrition: Per mango bite (12)
HighlightNutrientUnit
low inkcal29
low infat1g
saturates0g
carbs2g
sugars1g
fibre0g
protein0g
salt0.1g
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Ingredients

For the mango bites

  • 12 chunks fresh ripe mango
  • 3 thick slices of cucumber , quartered

For the tomato bites

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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Overall rating

Rating: 5 out of 5.2 ratings

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