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Fish Cakes With Chilli Sauce

Diet.Chef's picture
Ingredients
  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
  Egg white 1
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled
Dish: 
Cake
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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