Dinner sorted with these flavoursome little fish cakes, healthy quinoa salad and a fresh yoghurt dip. Yum, yum yum.
Jalfrezi Fish Cakes
For the fish cakes:
125g white skinless fish fillets
1 x small egg white
½ tbsp Jalfrezi curry paste
1 spring onion, chopped
Couple of Fresh coriander stalks, chopped
Salt to taste
15 ml olive oil
For the Quinoa Salad:
50g sweet peppers, diced
120 g mixed salad leaves
For the dip:
50g TOTAL 0% Greek Yoghurt
½ lime (juice and zest)
Place all of the fish cake ingredients into a food processer and blitz.
Divide the mixture into approximately 4 small balls and pan fry for about 7-8 minutes.
To make the salad, add the quinoa to a bowl, placing the peppers and mixed leaves, on top.
Mix the Greek yoghurt with the lime juice and zest and serve with the fish cakes and quinoa salad.
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