Beetroot & rye tartines
If you're keen to rustle up lighter party nibbles for a celebration, these low-calorie beetroot tartines with pastrami or mackerel are ideal
Curried fishcake bites
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 24 (12 of each flavour)
Skip to ingredients
- 2 spring onionstrimmed
- 400g skinless cod loincubed
- ¼ pack fresh coriander
- 1 large egg
- 2 tsp Madras curry powder
- 1 tsp lemon juice
- 1 tbsp cornflour
- 1 tbsp ground almonds
- rapeseed oilfor frying
For the mango bites
- 12 chunks fresh ripe mango
- 3 thick slices of cucumberquartered
For the tomato bites
- 6 cherry tomatoeshalved
- 12 fresh coriander leaves
You will need
- 24 cocktail sticks
Nutrition: Per mango bite (12)
- kcal29low
- fat1glow
- saturates0g
- carbs2g
- sugars1g
- fibre0g
- protein0g
- salt0.1g
Method
step 1
Tip the spring onions into a food processor and pulse briefly to chop. Add all the remaining fishcake ingredients, except for the oil, and blitz to a paste. Shape into 24 mini cakes.
step 2
Heat a drizzle of the oil in a large non-stick frying pan. Fry half the fishcakes for 1-2 mins each side until firm and golden. Remove from the pan and repeat with the other fishcakes. Will keep in the fridge for up to two days.
step 3
To serve, thread the mango and cucumber onto 12 cocktail sticks, then the cherry tomato and a coriander leaf on the remaining sticks. Warm the fishcakes, if you like, at 180C/ 160C fan/gas 4 for 10 mins. Spear the mango version into the side of the fishcakes, then spear the cherry tomato version through the top of the remaining fishcakes.
