Forget calorie-laden party nibbles, these curried fishcake bites are a healthy, low-fat, low-calorie yet flavourful snack to serve at a celebration
Nutrition and extra info
- Easily doubled
- Healthy
Nutrition: Per mango bite (12)
- kcal29
- fat1g
- saturates0g
- carbs2g
- sugars1g
- fibre0g
- protein0g
- salt0.1g
Ingredients
- 2 spring onions, trimmed
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 400g skinless cod loin, cubed
- ¼ pack fresh coriander
- 1 large egg
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 2 tsp Madras curry powder
- 1 tsp lemon juice
- 1 tbsp cornflour
- 1 tbsp ground almonds
- rapeseed oil, for frying
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
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
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.
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.
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.
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