healthy_eatingHere’s a simple and tasty recipe that is packed with flavour, healthy herbs and good-for-you fish.
This is a really simple mid-week meal, which you can serve with a crisp green salad.
If you haven’t used them before, Kaffir lime leaves are typically used in Thai cooking, and have a fresh, floral, aromatic flavour.
They are usually available in green grocers near the fresh herbs, and some supermarkets.
Store unused leaves in zip lock bags in the fridge for up to one week, or in the freezer for up to a year.
White fish is low in fat, rich in B Vitamins, and is a good source of protein.

  • 1kg skinless white fish
  • 4 kaffir lime leaves, sliced thinly
  • 1 small red chilli, de-seeded
  • Small bunch of coriander
  • Salt and pepper, to taste
  • 1 egg
  • Olive oil spray
  • 1 cup natural yoghurt
  • 1 tbsp sweet chilli sauce
  • Small bunch of mint
  • Place your fish, kaffir lime leaves, chilli, coriander, salt, pepper and egg into a food processor and process until well combined.
  • Form a pattie by scooping up 2 tablespoons of the mixture and shaping with wet hands.
  • Heat your frying pan over a medium to high heat. Spray with olive oil.
  • Fry the fish cakes for 2–3 minutes each side or until golden. Meanwhile make a quick dipping sauce with the natural yoghurt, chilli sauce and mint. Season with salt and pepper.

Makes: 12 fish cakes. Serves: 4. Calories per serve: 315.
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