Cur­ried fish­cake bites

BBC Good Food - - Health -

MAKES 24 (12 of each flavour – eas­ily dou­bled) PREP 20 mins COOK 15 mins EASY

2 spring onions, trimmed 400g skin­less cod loin, cubed ¼ pack fresh co­rian­der

1 large egg

2 tsp madras curry pow­der 1 tsp le­mon juice

1 tbsp corn­flour

1 tbsp ground al­monds rape­seed oil, for fry­ing

for the mango bites 12 chunks fresh ripe mango 3 thick slices of cu­cum­ber, quar­tered for the to­mato bites 6 cherry toma­toes, halved 12 fresh co­rian­der leaves you will need

24 cock­tail sticks

1 Tip the spring onions into a food pro­ces­sor and pulse briefly to chop. Add all the re­main­ing fish­cake in­gre­di­ents, ex­cept for the oil, and blitz to a paste. Shape into 24 mini cakes.

2 Heat a driz­zle of the oil in a large non-stick fry­ing pan. Fry half the fish­cakes for 1-2 mins each side un­til firm and golden. Re­move from the pan and re­peat with the other fish­cakes. Will keep in the fridge for up to two days.

3 To serve, thread the mango and cu­cum­ber onto 12 cock­tail sticks, then the cherry to­mato and a co­rian­der leaf on the re­main­ing sticks. Warm the fish­cakes, if you like, at 180C/ 160C fan/gas 4 for 10 mins. Spear the mango ver­sion into the side of the fish­cakes, then spear the cherry to­mato ver­sion through the top of the re­main­ing fish­cakes.

GOOD TO KNOW low fat • low cal • healthy

PER MANGO BITE (12) 29 kcals • fat 1g • sat­u­rates none • carbs 2g • sug­ars 1g • fi­bre none • pro­tein none • salt 0.1g

PER TO­MATO BITE (12) 25 kcals • fat 1g • sat­u­rates 0.1g • carbs 1g • sug­ars 0.3g • fi­bre 0.2g • pro­tein 4g • salt 0.1g

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