Source: dLife

Spicy fish cakes with a savory Asian flair.

Servings

0.5 lb white fish, scrod (skinless)
3 tbsp minced onion
1 egg whites
0.25 tsp salt substitute
2 tsp cornstarch , plus some for dusting hands
2 tbsp chopped red bell peppers
1 tbsp red curry paste (Thai curry paste)
2 fresh green beans , minced (about 4 green beans)

1 Combine the raw fish, onions, egg white, curry paste, salt, and cornstarch in the bowl of a food processor and blend until well mixed but not totally smooth.
2 Stir in the green beans and bell peppers.
3 Dust your hands with a little cornstarch to prevent sticking and form the mixture into eight patties.
4 Lightly spray or oil a nonstick skillet and saute the cakes in two batches on medium heat for about 4 minutes on each side, until golden and cooked through. Serve immediately.

The recipe can easily be doubled or tripled to feed more people. Also, try making smaller patties to serve as an appetizer.