Thai Banana Fish Cakes

Thai Banana Fish Cakes

Serves 4

Full Choice 2 pts per serving

No Count ½ pt per serving

frylight

small piece fresh ginger, grated

2 cloves garlic, crushed

1-2 green chillies, deseeded & chopped, finely

4 spring onions, finely chopped

2 med bananas, peeled and chopped

225g tin white crab meat, drained & flaked

25g fresh white breadcrumbs

1 tbsp fresh chopped coriander

1 tbsp finely grated lime rind

1 med egg, beaten

1 tbsp plain flour

Dipping Sauce

1 small green chilli, deseeded & finely chopped

1 tsp dark soft brown sugar

2 tbsp light soy sauce

1 tbsp red wine vinegar

In a non-stick pan, sprayed with frylight, cook the ginger, garlic and chillis for 3 mins until softened.  Remove from the heat and stir in the spring onions, bananas, crab meat, breadcrumbs, chopped coriander and lime rind.

Mix in the egg and then with floured hands, form into 8 patties, place on a plate and chill for 30 mins.

Mix ingredients for dipping sauce and reserve.

Spray a frying pan with frylight and fry the cakes lightly on bothe sides for 2-3 mins until golden.

Garnish with coriander sprigs and serve with the dipping sauce