Low-carb snack recipe for 4 - 8 people, takes only 15 mins; recipe has spring onion, cod loin, coriander, egg, madras curry powder, lemon juice, cornflour, almonds, rapeseed oil, mango, cucumber, cherry tomato, coriander leaves and cocktail sticks.
Curried fishcake bites
Course: Low-carb snack
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Coriander: 1/4 pack fresh coriander
- Cherry Tomato: 6 cherry tomatoes, halved
- Spring Onion: 2 spring onions, trimmed
- Egg: 1 large egg
- Almonds: 1 tbsp ground almonds
- Cucumber: 3 thick slices of cucumber, quartered
- Lemon Juice: 1 tsp lemon juice
- Rapeseed Oil: rapeseed oil, for frying
- Mango: 12 chunks fresh ripe mango
- Cornflour: 1 tbsp cornflour
- Cod Loin: 400g skinless cod loin, cubed
- Madras Curry Powder: 2 tsp Madras curry powder
- Coriander Leaves: 12 fresh coriander leaves
- Cocktail Sticks: 24 cocktail sticks
Directions
- Tip the spring onions into afood processorand 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 largenon-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.
