When it comes to New Year resolutions I may as well write a list of things that I have no intention on following through with. Instead this year I am just forging on with things that are important to me and one of those things is embracing Slimming World properly again. After a week of nasty illness in the Cawood house I have managed to rouse myself sufficiently enough today to do some batch cooking and try some recipes out and they have been a success!
Thai Fishcakes
The original recipe for this may be found in the most recent magazine on page 78. I have altered the recipe to suit us as our Asda delivery this week was full of naff substitutions. This recipe is my altered version.
To make 6 small or four large fishcakes:
Ingredients:
200g raw, shelled, peeled and chopped prawns (I used everyday prawns yet king or tiger prawns would be a great alternative)
400g skinless / boneless cod fillets, chopped
6 chopped spring onions
Fresh coriander, finely chopped
Zest of one lime, finely grated
A quick squeeze of lime juice
Black pepper
Frylight
*Schwartz “Perfect Shake” Thai 7 Spice
*The original recipes uses lemongrass and fresh red chilli. For me the Schwartz is less wasteful and cheaper as we’ll use it time and time again.
Method:
This couldn’t be much easier to make.
Add the cod, prawns, lime zest and juice, snipped spring onions, fresh coriander and Thai spice (I added a level teaspoon but use your judgement) together into a bowl and blitz with a food processor or hand whizzer thingy.
Cover and chill for 8-10 hours.
Remove from fridge, shape into 6 small or four large fishcakes and place on a well frylight-ed baking tray. Pop in the oven for 20 minutes or until cooked. I finished them off under the grill.
