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Mini Prawn, Ginger & Chilli Fishcakes
  • Serves 3 (4 fishcakes per serving)
  • UNITS: 4 per serving
  • FAT POINTS: 1.25 per serving
  • CALORIES: 195 per serving
  • 4oz/113g thick bread, white of wholemeal, with crusts removed
  • 10oz/280g peeled prawns
  • 1 green chilli, seeded and finely chopped
  • 1" piece of fresh root ginger, peeled and finely chopped or grated
  • 1 tablespoon fresh chopped parsley
  • 1 egg
  • Fry Light
  1. Pre-heat oven to 200C/400F/gas mark 6. Place the bread in a bowl, cover with cold water and soak for 10 seconds. Squeeze out all excess water.
  2. Place in food processor with the prawns, chilli, ginger, parsley and egg. Pulse until well blended.
  3. Spray an ovenproof dish with Fry Light. Using floured hands divide the mixture into 12 small cakes and arrange on the baking tray, evenly spaced apart. Spray each cake with a little more Fry Light.
  4. Bake for 15-20 minutes, turning half way through until they are golden brown and starting to crisp. Serve warm with plenty of green salad.
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