Thai fish cakes with sweet chilli
About £1.19 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Cod fillets4
- Thai curry paste30g
- Eggs1
- Green beans80g
- Spring onions3
- Sweet chilli sauce80ml
- Rice300g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Whizz the fish (4) with the curry paste (30g) and egg (1) until sticky.
Kitchen note Fish is done when it flakes apart easily and has turned from see-through to opaque. Skin side down first, and leave it until it lets go of the pan by itself.
- Stir in finely sliced green beans (80g) and spring onions (3).
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- With wet hands, shape into small cakes. Fry in a little oil until golden and cooked through (3 min) each side.
Kitchen note Every oven runs a bit hot or cold, so check bakes 5 minutes early. A skewer pushed into the middle should come out clean (or a bit fudgy for brownies).
- Serve with rice (300g) and sweet chilli (80ml) sauce for dipping.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.