RECIPE : Thai Fishcakes with Mango Salsa

I still attend my WeightWatchers meeting every week despite being at goal since 2010. I find it just keeps me where I need to be and there is always something new to learn.
As with many of the groups, my leader has a vibrant and active Facebook page where members from all her meetings can 'meet' online and share recipes and ideas. 
So, when I was invited to go along to one of my leader's meetings and meet some of the members I had only chatted to online, I jumped at the chance.

Since I started Slice-of-Slim, one of my favourite activities has been 'troubleshooting'. I love a challenge, so if someone tells me they miss a certain food, or could I Slice-of-Slimmify a dish to reduce the propoints or make it fit into Simple Start, I jump at the chance!
I have a growing list of requests and this is the first one.
Lovely Wendy Price from Coventry asked me to innovate some Thai fishcakes for her that she could eat on a Simple Start Day. She buys them in the supermarket at the moment and they come in at 7pp each. Well Wendy I think you're going to be very happy!

My recipe makes 14 mini Thai fishcakes at 7pp/approx.500kcal for the lot!

I've propointed this recipe but it's also Simple Start and Filling & Healthy friendly.

So…you can have:

1 for 0pp/36kcal
3 for 1pp/108kcal
5 for 2pp/180kcal
7 for 3pp/250kcal

Alternatively, you could make 4 medium (two for 3pp/250kcal) or 2 large fishcakes at 3pp/250kcal each!


You Will Need : (Serves 2)

(If following a Simple Start or Filling & Healthy day, you can be less accurate with your measurements and portion sizes).

For the Fishcakes:

140g uncooked prawns
130g cod loin
4 spring onions
small bunch fresh coriander
1/2 a medium hot red chilli
1 clove garlic
zest of 1 lime
juice of 1/2 a lime
black pepper
small bunch fresh chives

To Fry:

1 teaspoon olive oil

(This comes from your daily allowance on Simple Start or Filling & Healthy)


For the Salsa:

1 mango
2 spring onions
small bunch fresh coriander
1/2 a medium hot red chilli
juice of 1/2 a lime


 Cut the cod into small chunks. Chop the chilli and garlic and spring onion into small pieces. Then pop all the ingredients for the fishcakes except for the chives into a food processor.

Pulse-blend until all the ingredients are finely chopped and the chilli and seasonings are evenly distributed throughout the mixture. It will resemble a fine paste.

Snip the chives with scissors and stir into the mixture with a spoon.

Heat the oil in a large frying pan. Using a tablespoon measure, dollop the mixture into the pan and press flat with a spoon. Repeat until you have used all the mixture.

I love all the colours running through this-you can almost see the flavours! My fishcakes are quite mild and aromatic because I used mild red chilli. (They tend to be the larger ones). If you like your food spicier, you could use stronger chillies.

Fry on a medium high heat for 2 minutes each side until golden brown.
If you are making larger fishcakes they will take longer-more like 5 minutes each side. Make sure they are thoroughly cooked in the centre before serving.

While the fishcakes are cooking (amazing smells will waft around your kitchen!), chop all the ingredients for the salsa and squeeze the lime juice over the top.

I use half the mango in the salsa then slice the rest onto the plate.

Arrange the fishcakes and the salsa on your serving plate.
This makes a great light meal or starter. You could serve with some garlic and soy wilted spinach and boiled wholewheat noodles for a more filling meal.



If you want to serve these as little appetisers, pop onto cocktail sticks!


You could drop them, once cooked, into a huge bowl of noodle soup!
(Wholewheat noodles for Simple Start or Filling & Healthy)


Tanthailising little beauties!



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