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.
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.