Name: Thai cod cakes with chilli dipping sauce
Prep time: 25 minutes
Cook time: 10 minutes
Yield: 4
Ingredients: 450g fresh cod; 2 tbsp red Thai curry paste; 1 egg yolk; 75g French beans, finely sliced; 3 tbsp fresh coriander, finely chopped; 1 tbsp rapeseed oil; zest 1 lime; For the chilli dipping sauce:; 1 tbsp runny honey; 1 tbsp chilli sauce; juice 1 lime; 2 tbsp fresh coriander, chopped; freshly ground black pepper

Thai cod cakes with chilli dipping sauce

Great as a starter or presented as an appetiser when entertaining.

Serves

Prep

25 minutes

Cook

10 minutes

Nutritional Information:

Each 165g serving contains (excludes serving suggestion)

KCal: 170
Carbs: 5.4g
Fibre: 1.5g
Protein: 21.4g
Fat: 6.6g
(Medium)
Saturates: 0.8g
(Low)
Sugars: 4.9g
(Low)
Salt: 0.68g
(Medium)
Fruit/Veg Portion: 0

What makes a healthy, balanced diet?

Ingredients

450g fresh cod
2 tbsp red Thai curry paste
1 egg yolk
75g French beans, finely sliced
3 tbsp fresh coriander, finely chopped
1 tbsp rapeseed oil
zest 1 lime
For the chilli dipping sauce:
1 tbsp runny honey
1 tbsp chilli sauce
juice 1 lime
2 tbsp fresh coriander, chopped
freshly ground black pepper

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Method

Step 1

Place the cod, curry paste and egg yolk into a food processor or blender and blend until combined.

Step 2

Stir through the French beans, coriander and lime zest.

Step 3

Form the mixture into 12 patties and season well.

Step 4

Brush the patties with a little oil.

Step 5

Prehat the grill. Place on a baking sheet and grill for 3-4 minutes on each side, until golden.

Step 6

Mix together the ingredients for the dipping sauce and serve with the fish cakes.

Recipe tips

Serve with a little wilted pak choi and some finely chopped red chilli, spring onion and coriander leaves to garnish.
You could use salmon, prawns or crab in place of cod.
Freezing instructions: Freeze cod cakes and sauce separately. Freeze cod cakes in individually wrapped portions with greaseproof paper between each one. Defrost in the fridge or in the microwave and heat thoroughly until piping-hot.