Monday, 25 April 2016

Mediterranean Fish Cakes

You don't have to be following the Slimming World diet to enjoy these tasty fish cakes, which are really simple to make.

If you are following the Slimming World diet, then you'll be pleased to hear that these are totally Syn free, so fill your boots.

I served these as a starter at our recent Saturday night get together meal with friends and they went down a real treat.

As an added bonus, the mixture can be made up well ahead of time and stored in the fridge until needed, giving you chance to have a good old tidy up before you start cooking.

It should take about 40 minutes to prepare and cook this dish, which serves 4 and makes 20 fishcakes.

Ingredients
300g skinless and boneless cod fillet
400g shelled raw prawns
4 spring onions, roughly chopped
1 red chilli, roughly chopped
1cm piece root ginger, grated
2 garlic cloves, crushed
small handful of fresh dill, plus extra to garnish
1 tbsp grated lemon zest plus wedges to serve
2 tbsp capers, drained
Salt & freshly ground black pepper
Low calorie cooking spray



Place the cod, prawns, spring onions, chilli, ginger, garlic, dill, lemon zest and capers into a food processor, season well and process until fairly smooth.

Transfer the mixture to a bowl and, using wet hands, shape evenly into 20 fishcakes.

Spray a large based frying pan with low calorie cooking spray and add the fishcakes.  Fry for 5-10 minutes on each side until golden brown, making sure all are cooked right through.












Garnish with dill and serve as a starter with a green leafy salad and lemon wedges.  You can also serve with a selection of dips, but don't forget, if your're following the SW diet, you will need to add any additional Syn value.

I think these fishcakes would also make a great weeknight tea, adding sweet potato fries.

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