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Thai Fish Cakes with Crunchy Salad

This is a very low calorie lunch (or dinner) for those days where you may have indulged a little too much already.

Time
30 minutes
Serves
4
Calories
199

Ingredients

  • 1 clove garlic, roughly chopped
  • 2 tbsp lime juice
  • 1 large egg
  • 1 red capsicum
  • 1 spray oil
  • 1 large Lebanese cucumber, seeds removed and sliced thinly
  • 2 cups bean sprouts
  • 1 bunch (75g) coriander leaves and stems, chopped
  • 1/4 cup mint leaves, chopped
  • 1 small red chilli, thinly sliced
  • 1 1/2 tbsp sweet chilli Sauce
  • 1 tsp fish sauce
  • 1 x 415g tin salmon, drained
  • 1 tbsp Thai curry paste (your choice of green, red or yellow)
  • 150g snow peas, strings removed and sliced on the diagonal

Method

  1. Combine the salmon, garlic, curry paste, half the lime juice and egg in a food processor. Remove and mix through half the capsicum (diced finely), half the coriander leaves and all the chopped stems.
  2. Make small patties about 1cm thick and place in a non-stick pan with a spray of oil over a medium heat. Cook on one side for about 2 minutes or until golden brown, then flip and cook on the other side.
  3. Toss the remaining ingredients to make a salad and serve with the fish cakes.