Spinach & squash salad with coconut dressing
Roasted butternut squash, lime-marinated onions and spinach leaves dressed with coconut cream make the perfect winter buffet salad
Thai curry fish cakes with sweet chilli dressing
Serves 4
Easy
Prep:
Cook:
Whizz up white fish fillets with curry paste and green beans to make a zesty starter or snack
Skip to ingredients
- 400g pack frozen pollock filletsthawed, dried and roughly chopped
- 1 egg
- 1 tbsp red Thai curry paste
- 2 tsp fish sauce
- 1 tbsp cornflour
- zest and juice 1 lime
- 50g green beanstrimmed and finely sliced
- 2 tbsp sunflower oilfor frying
- 3 tbsp sweet chilli dipping sauce
- leafy saladto serve
Nutrition: per serving
- kcal188
- fat8g
- saturates1g
- carbs9g
- sugars5g
- fibre1g
- protein19g
- salt1.3g
Method
step 1
Tip the fish into a food processor with the egg, curry paste, fish sauce and cornflour, then blitz until smooth. Tip the mixture into a bowl and stir in the lime zest and green beans, then shape into 8 fish cakes.
step 2
Heat a little oil in a large non-stick frying pan, then cook the fish cakes (in batches) for a couple of mins each side until firm and cooked through.
step 3
While the fish cakes are cooking, stir the lime juice into the chilli sauce to make a dressing. Pile salad onto plates, top with the fish cakes and drizzle with a little dressing.
