FISHCAKES WITH LIME & COCONUT
This budget supper makes a speedy midweek meal. Rich in omega-3, these coconut flavoured fishcakes can be frozen until you're peckish
Provided by Katy Greenwood
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Put the salmon in a microwaveable dish, brush with 1 tsp of the oil, cover with cling film and cook for 2-3 mins on high. Once cool, remove the skin and flake the salmon into small pieces in a large bowl.
- Stir 100g of the breadcrumbs into the salmon along with the shallot, chilli and lime zest. Squeeze the lime juice into the mixture, season well and form into eight patties. Put the flour, beaten egg and remaining breadcrumbs onto separate plates. Add the coconut to the breadcrumbs and season the flour a little. Dip the patties first into the flour, then into the egg and lastly into the crumbs.
- Heat 1 tbsp of oil in a non-stick frying pan over a medium heat. Cook the fishcakes for about 3 mins each side. You'll need to do this in two batches, so keep the first four fishcakes warm in a low oven. Serve with rocket or a green salad and the sweet chilli sauce.
Nutrition Facts : Calories 591 calories, Fat 38 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 0.6 milligram of sodium
COCONUT-LIME CUPCAKES
These wonderfully moist cakes are loaded with iime flavor. They would make a lovely addition to an Asian menu, a tropical grilled meal or a brunch spread.
Provided by RecipeNut
Categories Dessert
Time 50m
Yield 12 Cupcakes
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- Grease 12-cup muffin pan or line with baking cups.
- In large bowl, beat butter and sugar at medium speed 5 to 6 minutes or until light and fluffy.
- Beat in egg, 1 tablespoon lime peel and 1 teaspoon lime juice.
- In medium bowl, stir together flour, baking powder, baking soda and salt.
- At low speed, beat sour cream into butter mixture alternately with flour mixture.
- Spoon batter into muffin pan, filling two-thirds full.
- Bake 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean.
- Cool on wire rack 10 minutes.
- Remove from pan; cool completely.
- In large bowl, beat all frosting ingredients at medium speed until stiff-peaks form.
- Spread each cupcake with frosting; sprinkle with coconut.
- Refrigerate until ready to serve.
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