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Fish Cakes with Cucumber Salad

By IQS Healthy Family Meals

Fish Cakes with Cucumber Salad
  • 2 servings
  • Prep - 20 mins
    Cooking - 10 mins
  • Total - 30 mins
Fish Cakes with Cucumber Salad

This delightfully fresh fish dish helps you to reach your vegetable quota as well as satisfying your tastebuds.  

Servings: 2
Preparation: 20 mins
Cooking: 10 mins

Tags: , , , , ,

Ingredients

Fish cakes

  • 100 g green beans, ends trimmed and roughly chopped.
  • 2 spring onions, roughly sliced.
  • 300 g white fish fillets, de-boned (we used mahi mahi).
  • 1/4 cup coriander leaves.
  • 1/4 cup arrowroot flour (or plain flour).
  • 1 long red chilli, sliced.
  • 1 egg.
  • sea salt and freshly cracked black pepper, to season.
  • 1 tablespoon coconut oil, for frying.

To serve

  • 1/4 cup full-fat mayonnaise.
  • 1/2 lemon, cut into wedges.
  • 1/2 avocado, sliced.

Cucumber salad

  • 1 large ( 200g) cucumber, peeled into ribbons.
  • 1/4 cup fresh coriander, roughly chopped.
  • 100 g snowpeas, thinly sliced.
  • sea salt and freshly ground black pepper, to season.
  • 2 teaspoons olive oil.

Directions

1. Place green beans and onions into a food processor and blitz until they are diced. Add in fish, coriander, flour, chilli, egg, sea salt and pepper and process until combined.

2. Heat oil in a medium frying pan over medium-high heat. Divide the mixture into 6 and place onto the frying pan, smoothing out the mixture. The mixture will be soft but the patties will hold together once cooked. Cook for 4 minutes on each side or until golden brown. Transfer to a plate lined with paper towel to drain.

3. Make the Cucumber Salad by combining all of the ingredients in a bowl. Serve half of the fish cakes on a plate and place the others in a container for lunch tomorrow. Serve with Cucumber Salad, half of the avocado and a dollop of mayonnaise.


Note

Dairy-free option: Serve fish with 1/4 of an avocado instead of mayonnaise.

This delightfully fresh fish dish helps you to reach your vegetable quota as well as satisfying your tastebuds.

Ingredients

Fish cakes

  • 100 g green beans, ends trimmed and roughly chopped.
  • 2 spring onions, roughly sliced.
  • 300 g white fish fillets, de-boned (we used mahi mahi).
  • 1/4 cup coriander leaves.
  • 1/4 cup arrowroot flour (or plain flour).
  • 1 long red chilli, sliced.
  • 1 egg.
  • sea salt and freshly cracked black pepper, to season.
  • 1 tablespoon coconut oil, for frying.

To serve

  • 1/4 cup full-fat mayonnaise.
  • 1/2 lemon, cut into wedges.
  • 1/2 avocado, sliced.

Cucumber salad

  • 1 large ( 200g) cucumber, peeled into ribbons.
  • 1/4 cup fresh coriander, roughly chopped.
  • 100 g snowpeas, thinly sliced.
  • sea salt and freshly ground black pepper, to season.
  • 2 teaspoons olive oil.

Directions

1. Place green beans and onions into a food processor and blitz until they are diced. Add in fish, coriander, flour, chilli, egg, sea salt and pepper and process until combined.

2. Heat oil in a medium frying pan over medium-high heat. Divide the mixture into 6 and place onto the frying pan, smoothing out the mixture. The mixture will be soft but the patties will hold together once cooked. Cook for 4 minutes on each side or until golden brown. Transfer to a plate lined with paper towel to drain.

3. Make the Cucumber Salad by combining all of the ingredients in a bowl. Serve half of the fish cakes on a plate and place the others in a container for lunch tomorrow. Serve with Cucumber Salad, half of the avocado and a dollop of mayonnaise.
Note

Dairy-free option: Serve fish with 1/4 of an avocado instead of mayonnaise.