Thai fish cakes with dill sauce

Calories/ SERVING (2 FISH CAKES) :221
WW points per serving: 4

  • 450g (1 lb) boiling potatoes
  • 450g (1 lb) white fish, skinned and boned
  • 4 spring onions, finely chopped
  • 3 tsps Thai red curry paste
  • 1 tbsp chopped fresh dill
  • 50g (2oz) fresh breadcrumbs
  • olive oil spray
  • salt and freshly ground black pepper
  • for the dill sauce
  • 4 tbsps virtually fat free fromage frais
  • 1/2tsp ground turmeric
  • 1 tbsp chopped fresh dill
  • 2 tsps lemon juice
  • 1 tbsp chopped fresh parsley
  • salt and freshly ground black pepper

1. Peel the potatoes and chop into small pieces. Place in a saucepan, cover with boiling water and cook until tender. Drain well and mash until smooth. Place in a mixing bowl. Cook the fish either in a steamer above the potatoes or poach for 10 minutes in a little milk.
2. Allow the fish to cool, then flake the fish into the potatoes. Add the spring onions and red curry paste, mix well and season with salt and black pepper.
3. Divide the mixture into eight portions. Mix together the dill and breadcrumbs. Roll each fish cake in the breadcrumbs and dill mixture and shape with a palette knife. Lightly spray a non-stick pan with olive oil spray. Add the fish cakes and dry-fry for 6 minutes on each side.
4. Place the sauce ingredients in a small bowl and mix well.
5. Serve the fish cakes hot with the dill sauce

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