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.
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.
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.
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