Curried fishcake bites
Forget calorie-laden party nibbles, these curried fishcake bites are a healthy, low-fat, low-calorie yet flavourful snack to serve at a celebration
Ingredient
- 2 spring onions, trimmed
- 400g skinless cod loin, cubed
- ¼ pack fresh coriander
- 1 large egg
- 2 tsp Madras curry powder
- 1 tsp lemon juice
- 1 tbsp cornflour
- 1 tbsp ground almonds
- rapeseed oil, for frying
- 12 chunks fresh ripe mango
- 3 thick slices of cucumber, quartered
- 6 cherry tomatoes, halved
- 12 fresh coriander leaves
- 24 cocktail sticks
Ingredients
Direction
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Tip the spring onions into a food processor and pulse briefly to chop. Add all the remaining fishcake ingredients, except for the oil, and blitz to a paste. Shape into 24 mini cakes.
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Heat a drizzle of the oil in a large non-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.
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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.
