Capsicum & Corn Fish Cakes
steamed white fish
lite coconut milk
Bring a small pot of salted water to the boil.
Cook corn in pot of boiling water for about 1 minute. Drain well.
Prep fish cakes.
In a bowl, combine corn, cooked fish, eggs, flour, coconut milk, capsicum, spring onions and chilli with a pinch of salt. Season with pepper.
Cook fish cakes.
Heat 1 tsp oil in a fry-pan on medium-high heat. Cook cakes, in batches if required, for about 2 minutes each side, until golden and cooked through.
Serve fish cakes squeezed with lemon juice, coriander and a green salad.
Energy 1506kJ | 360kCal | Carbohydrate 32.3g | Protein 29.7g | Fat 11.4g | Saturated 4.7g | Sugars 6.4g