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