A tummy-friendly fish cake with potato, spinach and coriander, served with a juicy Asian coleslaw.
(Makes approximately 12 cakes, serves 4 as a FODMAP recipe)
- 400g firm fish fillet, diced
- 400g potato, julienne, cooked in microwave for 4 minutes (covered, with a little water), cooled
- 50g spinach, cooked in hot water for 1 minutes, drained, squeeze out all the water, diced
- 30g red capsicum, finely diced
- 3 tbsp rice flour
- 1 egg, lightly whisked
- 2 tsp fish sauce
- 2 tsp sesame oil
- Salt and black pepper to taste
- A little water
- 1 carrot, approximately 150g, skin peeled and julienne
- 150g common cabbage, finely sliced
- 10g mint leaves, roughly sliced
- 10g coriander, roughly diced
- 1 tbsp rice wine vinegar
- 1 tbsp white sugar
- 1 tbsp warm water
- 1tsp sesame oil
Cooking oil for pan frying
For fish cakes, mix all ingredients together and make 12 balls; add a little water if necessary
In a frying pan, add cooking oil; pan fry the fish balls over low heat; press the fish balls down a little to speed up the cooking; turn over once; approximately 15 minutes.
For the salad, mix all ingredients.
For the salad dressing, mix all ingredients together. If the sugar is not fully dissolved, warm up the dressing in microwave for 30 seconds.
Serve the fish cakes warm with salad.