Fish fritters
Forget fish fingers, try making these tasty fish fritters instead. They're great served with some homemade potato wedges and some fresh salad.
SERVES10
TIME TO MAKE15 - 30 mins
MEAL TYPEDinner
TIME TO MAKE15 - 30 mins
MEAL TYPEDinner
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Method
- Break the eggs into a bowl
- Add flour, baking powder, yoghurt, milk and lemon rind; mix well to blend (do not over-mix as this will make the mixture tough)
- Chop the fish into small cubes; add to the batter
- Heat oil in a large frying pan
- When the pan is hot, add tablespoons of the mixture to the pan
- Cook until bubbles appear on the surface of the fritter
- Turn and cook the other side. Control heat so that the fritter cooks throughout while staying golden brown on the outside
- Serve with healthy wedges and salad vegetables.
Tip
Try using warehou, gurnard or terakihi.
- 1egg
- 1/2 cupwholemeal flour
- 1/2 tspbaking powder
- 1/4 cuplow-fat plain yoghurt
- 1/4 cupreduced-fat milk
- 1lemon rind, grated
- 300 gfirm fish fillets, deboned
- 2 tbspoil
Per serve
- Energy258kJ
- Total Fat0.8g
- Saturated Fat0.2g
- Total Carbohydrate5.9g
- Sugars0.8g
- Dietary Fibre0.7g
- Protein8.2g
- Sodium240mg
Method
- Break the eggs into a bowl
- Add flour, baking powder, yoghurt, milk and lemon rind; mix well to blend (do not over-mix as this will make the mixture tough)
- Chop the fish into small cubes; add to the batter
- Heat oil in a large frying pan
- When the pan is hot, add tablespoons of the mixture to the pan
- Cook until bubbles appear on the surface of the fritter
- Turn and cook the other side. Control heat so that the fritter cooks throughout while staying golden brown on the outside
- Serve with healthy wedges and salad vegetables.
Tip
Try using warehou, gurnard or terakihi.
Ingredients
- 1egg
- 1/2 cupwholemeal flour
- 1/2 tspbaking powder
- 1/4 cuplow-fat plain yoghurt
- 1/4 cupreduced-fat milk
- 1lemon rind, grated
- 300 gfirm fish fillets, deboned
- 2 tbspoil
Ingredients
- 1egg
- 1/2 cupwholemeal flour
- 1/2 tspbaking powder
- 1/4 cuplow-fat plain yoghurt
- 1/4 cupreduced-fat milk
- 1lemon rind, grated
- 300 gfirm fish fillets, deboned
- 2 tbspoil
Nutrition Facts
Per serve
- Energy258kJ
- Total Fat0.8g
- Saturated Fat0.2g
- Total Carbohydrate5.9g
- Sugars0.8g
- Dietary Fibre0.7g
- Protein8.2g
- Sodium240mg
Method
- Break the eggs into a bowl
- Add flour, baking powder, yoghurt, milk and lemon rind; mix well to blend (do not over-mix as this will make the mixture tough)
- Chop the fish into small cubes; add to the batter
- Heat oil in a large frying pan
- When the pan is hot, add tablespoons of the mixture to the pan
- Cook until bubbles appear on the surface of the fritter
- Turn and cook the other side. Control heat so that the fritter cooks throughout while staying golden brown on the outside
- Serve with healthy wedges and salad vegetables.
Tip
Try using warehou, gurnard or terakihi.
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