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 , to taste (optional)
2 tsp cornstarch , plus some for dusting hands
2 tbsp chopped red bell peppers
1 tbsp red curry paste
4 fresh green beans , minced
1 cooking spray

1 In food processor or blender, combine raw fish, onions, egg white, curry paste, salt, and cornstarch until well mixed, but not totally smooth.
2 Stir in green beans and bell peppers.
3 Dust hands with cornstarch and form mixture into eight cakes.
4 Lightly coat skillet with cooking spray. Sauté cakes, in two batches, over medium 4 minutes per side, until golden brown and cooked through. Serve immediately.

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