Spicy Fish Cakes With Cucumber And Carrot Salad

1. 1

   Lightly spray a heated, large nonstick skillet on medium heat. Cook the fish for about 3 mins each side or until just cooked. Flake with a fork.

2. 2

   Boil, steam or microwave the potato until tender, then drain. Mash the potato in a large bowl. Add the fish and mash with a fork until well combined. Stir in the onion, garlic, ginger, 1/2 of the chili pepper and egg white until well combined.

3. 3

   Using wet hands, shape the mixture into 6 even-sized patties. Refrigerate for 10 mins.

4. 4

   Meanwhile, for the cucumber and carrot salad, using a vegetable peeler, cut the cucumber and carrot into thin ribbons. Combine the cucumber, carrot, snow peas, cilantro and sprouts in a medium bowl. Drizzle with the combined lime juice and remaining chili pepper; toss to combine.

5. 5

   Cook the patties, in batches, in the same heated large skillet on medium heat until browned both sides and heated through.

6. 6

   Serve the fish cakes with salad and a squeeze of lime, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.