Curried fishcake bites
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 24 (12 of each flavour)
Skip to ingredients
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.
