CURRIED FISHCAKE BITES
Forget calorie-laden party nibbles, these curried fishcake bites are a healthy, low-fat, low-calorie yet flavourful snack to serve at a celebration
Provided by Sara Buenfeld
Categories Buffet, Canapes
Time 35m
Yield Makes 24 (12 of each flavour)
Number Of Ingredients 14
Steps:
- Tip the spring onions into a food processor and pulse briefly to chop. Add all the remaining fishcake ingredients, except for the oil, and blitz to a paste. Shape into 24 mini cakes.
- Heat a drizzle of the oil in a large non-stick frying pan. Fry half the fishcakes for 1-2 mins each side until firm and golden. Remove from the pan and repeat with the other fishcakes. Will keep in the fridge for up to two days.
- To serve, thread the mango and cucumber onto 12 cocktail sticks, then the cherry tomato and a coriander leaf on the remaining sticks. Warm the fishcakes, if you like, at 180C/ 160C fan/gas 4 for 10 mins. Spear the mango version into the side of the fishcakes, then spear the cherry tomato version through the top of the remaining fishcakes.
Nutrition Facts : Calories 29 calories, Fat 1 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Sodium 0.1 milligram of sodium
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