This tangy and refreshing dish is perfect for light suppers as the weather heats up.
Low in calories and fat it makes a great addition to your summer menu.
For the fish cakes:
Add all the ingredients to a food processor and blend until you have a thick paste. Transfer to a bowl and refrigerate for 2 hours or overnight.
Once thickened measure a portion with a teaspoon and shape them to approx. 3 cm fish cakes. Place them on a baking tray sprayed with FryLight and bake for 180 degrees for about 20 minutes.
Serve warm with seasoned chips, yoghurt dip and/or side salad.
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