Thai style fish cakes
Great or lunch or dinner
Makes 4 fish cakes
- 4 mashed potatoes
- 500g fresh cod (or any white fish you enjoy)
- 2 tbsp coriander
- 3 finely chopped spring onions
- 1 chopped red chile
- 1 tsp freshly grated ginger
- 1 chopped garlic clove
- 1/2 cup whole wheat breadcrumbs
Flake your fish and mix well together with the mashed potato spring onions, ginger, garlic, and herbs and spices.
Divide the mixture into 4 equal parts and roll each into a round patty.
Whisk the egg and dip each cake in, making sure they are coated evenly.
Then cover each cake in the breadcrumbs.
Line a baking tray with tinfoil and lightly spray with low cal spray oil.
Pre-heat at 190º before placing the cakes in to bake. After 10 minutes, gently flip them over and continue cooking for about another 15 minutes untill both sides are golden brown.
Serve with a wedge of lemon.