Cholesterol Friendly Thai Fish Cakes with Sweet Potato Wedges

by Martin MacDonald

'Summer is the perfect time to enjoy visiting amazing outdoor locations, exploring mountains, going rowing and relaxing in the lovely warm weather. One of our favourite places to visit is London’s Hyde Park. Surrounded by the lush green trees, happy atmosphere, sparkling Serpentine waters and watching the swans elegantly swim by, there’s nothing better. We love having picnics there but sometimes you fancy something a little more adventurous (and spicy!) than the same old sandwiches. These Thai fish cakes are perfect for shaking things up. Simple to make, healthy and mouthwateringly tasty… we love them served in wraps, as part of a sharing platter or even with salad.’ 


Ingredients
100g Raw salmon (skin removed)
50g Prawns
2/3tsp Thai curry paste (red or Panang paste)
Fresh coriander leaves
20g Green beans (topped and tailed)
10g Coconut oil
180g Sweet potato (cut into wedges with skins on)
7g Olive oil
Freshly ground sea salt and black pepper 
Paprika
130g Broccoli
40g TOTAL Greek Classic Yoghurt (5%)
1/2 Kaffir lime leaf, very finely chopped


Accompaniment
90g Cucumber, finely chopped
1tsp White wine vinegar
2/5 Red or green chilli, de-seeded and finely chopped
10g Cashew nuts, chopped
Fresh coriander leaves


Method

1. Pre-heat oven to gas mark 4 / 180°C.
2. Place the sweet potato wedges into a bowl along with the olive oil, salt, pepper and paprika. Mix well and place on roasting tray. Bake for 30-40mins until golden brown. 
3. As the wedges begin to brown, place the salmon, prawns, Thai curry paste, coriander and a pinch of salt into the food processor and blend until they form a paste.
4. Add the green beans and blend at a higher speed. Refrigerate the paste for 10mins.

Meanwhile...
1.
Make the accompaniment by mixing together the cucumber, white wine vinegar, water and chilli in a bowl. Set aside.

When the paste has chilled...
1. Shape the fish mixture into small patties using cool hands.
2. In the frying pan, melt the coconut oil over a low heat. Then lightly fry the fish cakes for 10mins on each side until golden brown.
3. Half way through frying the fish cakes, steam the broccoli.

Serve the fish cakes and sweet potato wedges hot alongside the cucumber accompaniment and some of the Greek yoghurt as a dipping sauce. Top with cashew nuts and coriander. 




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