Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 1/3 quantity fish cakesingredient tip
- 1/3 cup plain flour
- 2/3 cup vegetable oil
- 12 leaves little gem lettuce
- 300grams Woolworths rainbow coleslaw
- 1/2 cup sweet chilli sauce
- 1tablespoons sesame seeds, toasted
- 1 lemon, cut into wedges
Nutrition per serving
2040kJ / 488Cal
2040 Kilojoules or 488 Calories
23% of daily energy intake*
Protein
4.8grams
Fat
39.5grams
Carbs
30.0grams
Sugars
16.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Wow a crowd with juicy fish-cake patties and slaw served in a lettuce cup for a twist on the popular Chinese starter.
Instruction tip
To freeze uncooked fish cakes, place on a baking paper-lined tray and freeze for 2 hours, then transfer to an airtight container for up to two months. Shallow-fry as required in a frying pan over medium-high heat for 2 minutes each side or until golden brown.
Method
Step 1 of 2
Lightly dust fish-cake patties in plain flour. Heat oil in a large non-stick frying pan over medium-high heat. Shallow-fry patties, in batches, for 2 minutes each side or until golden and cooked. Transfer to paper towels to drain. Season.
Step 2 of 2
Place lettuce on serving plates. Top with slaw and a patty. Drizzle with sauce. Sprinkle with remaining coriander and sesame seeds. Serve with lemon.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.