Thai Mackerel Fish Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Mackerel (fish), 2 fillet *Potato, raw, 2 large Gang Ped Red Curry Paste, 25 g*Tescos low fat natural yogurt, 25 gPlain white flour (UK), 15 g*1 cal spray fry light, 1 serving
Enough for 6 fish cakes
If using fresh fillet, grill until cooked
Boil the potatoes until soft (I like to use some new potatoes, with the skin still on, for texture)
Rough mash the potatoes & combine with the yogurt.
Flake in the cooked fish & add the curry paste.
Once all combined, divide into 6 cakes & roll in flour.
Allow the cakes to rest.
Heat a frying pan, spray with fry light.
Lightly fry until golden brown on either side.
Serve with a fresh mango salsa, to add a bit of sweetness
Number of Servings: 6
Recipe submitted by SparkPeople user ENFIELD_SPARKY.
If using fresh fillet, grill until cooked
Boil the potatoes until soft (I like to use some new potatoes, with the skin still on, for texture)
Rough mash the potatoes & combine with the yogurt.
Flake in the cooked fish & add the curry paste.
Once all combined, divide into 6 cakes & roll in flour.
Allow the cakes to rest.
Heat a frying pan, spray with fry light.
Lightly fry until golden brown on either side.
Serve with a fresh mango salsa, to add a bit of sweetness
Number of Servings: 6
Recipe submitted by SparkPeople user ENFIELD_SPARKY.
Nutritional Info Amount Per Serving
- Calories: 185.3
- Total Fat: 5.5 g
- Cholesterol: 22.0 mg
- Sodium: 36.9 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 2.8 g
- Protein: 9.9 g
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