right, i use tinned pink salmon for this but ive used tuna and it worked exactly the same (just tasted better with salmon!)
ingredients:
130g of tinned fish of your choice (i wanna try it with crab soon!)
72g of egg white (reckon 1 large whole egg as a sub)
mixed peppers, 1 thin slice of each, chopped
zest of 1 lime and some juice (adjust to taste)
tbsp diced onion
tbsp diced spring onion
generous dash of: chilli powder, ginger powder, fish seasoning, black pepper
2 large cubes of cooked frozen spinach, drained (wanna try this with green beans next time)
2 tsp of fish sauce/nam-pla
2 tsp of thai red curry paste
3 splenda tabs crushed
im also gonna try adding some coconut milk/coconut oil in the mix next time
mix all ingredients extremely well, making sure all mixture is covered by the egg whites
and place on the george foreman (or grill) in 4 rounded balls, mr.foreman's weight will push down the balls and create the perfect fishcake automatically
grill till golden brown on top
ingredients:
130g of tinned fish of your choice (i wanna try it with crab soon!)
72g of egg white (reckon 1 large whole egg as a sub)
mixed peppers, 1 thin slice of each, chopped
zest of 1 lime and some juice (adjust to taste)
tbsp diced onion
tbsp diced spring onion
generous dash of: chilli powder, ginger powder, fish seasoning, black pepper
2 large cubes of cooked frozen spinach, drained (wanna try this with green beans next time)
2 tsp of fish sauce/nam-pla
2 tsp of thai red curry paste
3 splenda tabs crushed
im also gonna try adding some coconut milk/coconut oil in the mix next time
mix all ingredients extremely well, making sure all mixture is covered by the egg whites
and place on the george foreman (or grill) in 4 rounded balls, mr.foreman's weight will push down the balls and create the perfect fishcake automatically
grill till golden brown on top