Jalfrezi Fish Cakes with a Yoghurt & Lime Dip

Deliciously spicy fishcakes with a cooling yoghurt dip.


For the fish cakes:

500g white skinless fish fillets (e.g. cod, coley)

2 egg whites

2 tbsp jalfrezi curry paste

2 tbsp spring onions, chopped

2 tbsp coriander, chopped

Salt to taste

50ml oil

For the saffron rice salad:

200g cooked saffron rice

100g sweet peppers, diced

100g mixed salad leaves

For the dip:

250g FAGE Total 0%

2 limes (juice and zest) 

  1. Place all of the fish cake ingredients into a food processer and blitz.
  2. Divide the mixture into approximately 16 small balls and pan fry for about 7-8 minutes.
  3. To make the salad, add the saffron rice to a bowl, placing the peppers and mixed leaves, on top.
  4. Mix the yoghurt with the lime juice and zest and serve with the fish cakes and rice salad.