Fish Cakes with Chilli Sauce
|Boneless fish fillets||1 Pound (500 Grams)|
|Stale wholemeal breadcrumbs||2 Ounce (1 Cup Or 60 Grams)|
|Spring onions||2 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Low fat natural yogurt||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|For chili sauce|
|Olive oil||1 Teaspoon|
|Spring onions||3 , chopped|
|Red pepper||1⁄2 , finely chopped|
|Red chili||1 , seeded and finely chopped|
|Canned no salt added tomatoes||14 Ounce, drained and chopped (440 Grams)|
|No salt added tomato puree||8 Fluid Ounce (1 Cup Or 250 Milliliter)|
1. Place fish in a food processor and process until smooth. Add breadcrumbs, spring onions, garlic, egg white, yogurt and lemon juice and process to combine.
2. Using wet hands, shape fish mixture into 8 patties. Heat a nonstick frying pan over a medium heat and cook patties for 2-3 minutes each side. Keep warm.
3. To make sauce, heat oil in a saucepan over a medium heat, add spring onions, red pepper and chilli and cook for 3-4 minutes. Add tomatoes and tomato puree, bring to the boil, then reduce heat and simmer uncovered, for 5 minutes or until sauce thickens.