Serves: 4 | WeightWatchers ProPoints: 5
Ingredients
For the fish cakes
- 454 g white fish cut into small pieces
- 1 egg lightly beaten
- 80 g french beans thinly sliced
- 3 kaffir lime leaves, thinly sliced
- 2 tsp chilli flakes
- 1 spring onion, thinly sliced
- 2 tbsps coriander, chopped
- 2 tbsps red Thai curry paste
- 1 tbsp fish sauce
- 1 tbsp lime juice
- oil for frying
Directions:
1. Mix everything for the cakes in a large bowl by hand until sticky.
2. Form into small 3 inch diameter cakes.
3. Fry in oil until golden brown on both sides.
1. Mix everything for the cakes in a large bowl by hand until sticky.
2. Form into small 3 inch diameter cakes.
3. Fry in oil until golden brown on both sides.
Cucumber Dipping Sauce
- 60 ml water
- 2 tbsps white vinegar
- 2 tbsps sugar
- 1/2 cucumber, seeded and sliced
- 1 chilli pepper, thinly sliced, or 2 tsp chilli flakes
- 1 spring onion, thinly sliced
- 1 tbsp coriander. chopped
- 1 tbsp cashews
Directions:
1. Heat the water, vinegar and sugar in a sauce pan until the sugar dissolves.
2. Allow the vinegar mixture to cool.
3. Mix everything.
1. Heat the water, vinegar and sugar in a sauce pan until the sugar dissolves.
2. Allow the vinegar mixture to cool.
3. Mix everything.
Note: I’ve calculated the Weight Watcher’s points for this recipe myself. You might like to double check before you track. I’m not responsible for any weight gain other than my own!!
I occasionally modify recipes after the original post is published: if so I’ll make that clear.
Thanks for reading!
If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!
Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.
Follow Poor Mother on Bloglovin’
