Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1/3 quantity fish cakesingredient tip
- 1/3 cup plain flour
- 2/3 cup vegetable oil
- 1/3 cup sweet and sour sauce
- 1tablespoons sesame oil
- 1/2 lemon, juiced
- 120grams leafy mix salad, large leaves torn
- 1/4 red cabbage, finely shredded
- 150grams shredded carrot
- 1/4 cup fried shallots
Nutrition per serving
1880kJ / 448Cal
1880 Kilojoules or 448 Calories
22% of daily energy intake*
Protein
3.8grams
Fat
42.0grams
Carbs
24.7grams
Sugars
13.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Asian-style fish cakes served with a sweet and sour salad makes for a light, fresh and tasty dinner.
Method
Step 1 of 2
Lightly dust fish cakes in plain flour. Heat oil in a large non-stick frying pan over medium-high heat. Shallow-fry fish cakes, in batches, for 2 minutes each side or until cooked and golden. Transfer to paper towels to drain. Season.
Step 2 of 2
Whisk sweet-and-sour sauce, sesame oil and lemon juice in a jug. Combine the leafy mix, cabbage and carrot on a large serving plate. Top with fish patties and fried shallots. Serve drizzled with dressing.
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