If you're anything like me, right about now, you've decided that the holiday weight must now go - it has spent a long enough time hanging around and making those clothes just a little too tight, and that exercise programme a little too tough.
So what better for dinner tonight than these healthy fish cakes? They have vegetables in them, and fish is a low fat and excellent protein. Skip the dipping sauce if you're watching the sugar, and replace with a dash of low fat mayo.
Thai Fish Cakes
500g white fish fillets
15ml fish sauce (I replace with my own seasoning - fish sauce too high in sodium)
1 egg, beaten
125ml fresh coriander leaves
15ml red curry paste
2 red/green chillies - seeded and chopped (optional)
100g green beans, finely sliced
2 spring onions, finely sliced
Cut the fish into chunks and process in a food processor with a chopping blade Add everything except green beans and spring onions, and pulse again. Transfer to bowl and add the rest. Wet your hands and shape into cakes. Heat oil and fry over a medium heat until golden brown and cooked through. Drain and serve with lemon and sweet chilli/dipping sauce and a salad.
60g white sugar, dash of salt, 75ml white vinegar - heat up on stove on low heat to dissolve sugar. Allow to cool then add a quarter of a cucumber, finely chopped, and more chilli, if you're game.
Last week's favourite.