Lately I always make some snacks or light meals, such as mini quiches and patties in the weekend. Ig and I play badminton after work every Wednesday (5.30 – 7.30pm) and Friday (6.30 – 9.00 pm). I don’t really want to have dinner after the badminton as it is already too late to have a meal. So I normally packed up this snack to have before badminton. After badminton, we normally have the healthy juice and the snacks again.

This snack is one of them, easily becoming one of my favourite light meals. It’s easy to make, tasty and hey, it’s fish!


Seafood and coriander patties

from Healthy Food Guide magazine, Nov 2009 (www.healthyfoodguide.com.au)

(makes 16)

  • 300gr firm white fish fillets, chopped. I used basa fillets as they are cheap
  • 300gr uncooked medium prawns, peeled, deveined, heads and tails removed
  • 2 large garlic cloves, crushed
  • 1/4 bunch of coriander, stalks and leaves chopped
  • 2 egg whites
  • olive oil

Step 1. Line a baking tray with baking paper. Combine all the ingredients, except the oil, in a food processor and process until combined.

Step 2. Divide mixture into 16 portions. Shape each portion into a patty. Place on prepared tray. Cover with plastic wrap and place in the fridge for 15 minutes to firm.

Step 3. Heat a large non-stick frying pan over medium-high heat. Put a bit of olive oil in the pan. Add a few patties to the pan at one time (don’t overcrowd them) and cook for about 2 minutes each side or until golden brown and cooked through.

The patties are taking shape

Pan-frying the patties

They're almost ready

Seafood and coriander patties are ready

The magazine also provides the recipe for the dipping sauce (see below). But I didn’t make it, instead I just use store-bought chilli sauce (indonesian brand: ‘cap ibu jari’… it’s hottttt).

Dipping sauce for the patties

from Healthy Food Guide magazine, Nov 2009 (www.healthyfoodguide.com.au)

  • 1/2 cup mirin
  • 1/2 cup salt-reduced soy sauce
  • 1 red birdeye chilli, finely chopped

Combine the ingredients above and serve.

xxx,

Inge


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