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Curried fishcake bites

Forget calorie-laden party nibbles, these curried fishcake bites are a healthy, low-fat, low-calorie yet flavourful snack to serve at a celebration

  • Prep: 20 mins
    Cook: 15 mins
  • Makes 24 (12 of each flavour)
  • Easy
  • Makes 24 (12 of each flavour)
  • Easy
  • Calories 29
  • Carbohydrates 2
  • Saturated Fat 0
  • Sugar 1
  • Protein 0
  • Fat 1
  • Fibre 0
  • Salt 0.1

Nutrition per serving

  • Calories 29
  • Carbohydrates 2
  • Saturated Fat 0
  • Sugar 1
  • Protein 0
  • Fat 1
  • Fibre 0
  • Salt 0.1

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
  • 12 chunks fresh ripe mango
  • 3 thick slices of cucumber, quartered
  • 6 cherry tomatoes, halved
  • 12 fresh coriander leaves
  • 24 cocktail sticks

Tip

Nutrition per tomato bite (12)
25 kcals • fat 1g • saturates 0.1g • carbs 1g • sugars 0.3g • fibre 0.2g • protein 4g • salt 0.1g

Method

  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.

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