Amount Per Serving: Calories 42; Fat 1g; Carbs 5g; Cholesterol 21mg; Sugars 0g; Fibre 5g; Protein 4g; Sodium 1.37g
These fish cakes are a great way to get your Omega-3s. They’re made with fresh haddock and potatoes, spiced with Thai red curry paste. They are complemented with zesty lime and a honey dipping sauce.
To make Tuna Fish Cakes, start by draining the canned tuna.
While the rice is cooking, prepare the eel by grilling or frying it.
Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
Put the oats in the blender or food processor, slightly broken up.
Coat the fillets with the butter mixture while grilling.
Heat a large skillet over medium-high heat and add the fish cakes.
Take about one tablespoon of the fish mixture and form it into a fishcake.
Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
Heat the oil in a nonstick frying pan. Add half the fishcakes and cook over medium heat for about 3 minutes on each side or until golden.
Cook the rest of the fish cakes; use the remaining oil.
Mix all the ingredients for the dipping sauce and heat for a minute. Do not let it boil.
Serving Suggestions: Place each fishcake on its plate with a veggie salad and serve with a small dish of the sauce.