Aromatic Thai Fish Cakes

Fish cakes are great for a starter, main course or even a snack. These are a little different from the traditional, humble fish cake with their subtle aromatic Thai flavors. These were made for a Slimming World Taster, so made as small bites suitable for a buffet.

Makes Approximately 40 Mini Bites or 8 - 12 Large Cakes for Starter or Main Course

Cooking Time - 30 Minutes Approximately

Gas Mark 6 / 200 c

Syns on Extra Easy - 3.5 for all of the Fish Cake Mixture

Ingredients

350 - 400g Skinless and Boneless Fish ( I used Cod and Smoked Salmon Trimmings )

2 x Fist Size Potatoes Peeled and Diced

1 - 2 x Tsp Mild Chilli Powder ( If you want something spicy use Hot Chilli Powder)

1 x Tsp Garlic Granules

1 x Tsp Ground Ginger

Juice of 1 Lime

Juice of 1/2 Lemon

1 x Tbsp Fish Sauce

1 x Large Egg

3 x Tbsp Muller Coconut with hint Vanilla Fat free Yogurt 1/2 syn or Aldi / Lidl Coconut Greek Style Yogurt Free

2 x Tbsp Finely Chopped Chives

3 x Tbsp Finely Chopped Sweet Basil or Tarragon

1 x Slice Wholemeal Bread from 400g Medium Loaf Made into Crumbs

Frylight

1. Put peeled and diced potatoes on to boil I a salted water until soft. Drain mash till smooth and put to one side to cool.

2. Put the following into food processor - fish, yogurt, egg, fish sauce, lime and lemon juice, chilli, garlic and ginger. Blitz until it becomes a runny paste.

3. Mix fish paste into mashed potato, bread crumbs and fresh herbs until fully combined.

4. Place mixture in fridge for 20 minutes to chill.

5. Place silicone paper on a large baking tray ready for the fish cakes.

6. Take an amount of mixture to make the size of fish cake you would like and roll in hands into a ball. Place ball onto baking tray and flatten to form the cake. Repeat till all the mixture is used up. I did two large baking trays for the 40 bite size cakes. Put back in fridge for 15-20 minutes.

7. Remove from fridge and spritz the fish cakes with Frylight and put in a pre-heated oven for approximately 25 minutes till the cakes are cooked through and firm.

8. Take out of oven and carefully peel off the silicone paper. Spray a frying pan with Frylight and fry the fish cakes till golden on each side. (You could just carry on cooking these in the oven till golden but I like the little crispy crust the frying gives. It only take a couple of minutes  each side).

9. These can be served hot or cold but delicious either way. I added a dish of ready made Aldi Sweet Chilli Dipping Sauce - 1 Tbsp at 1.5 syns.

Enjoy x