Curried Fishcake Bites
Skip the calorie-heavy party nibbles—these curried fishcake bites are a healthy, low-fat, and flavorful snack, perfect for any celebration.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
Nutrition
Calories: 29kcalCarbohydrates: 2gFat: 1gSodium: 0.1mgSugar: 1g
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