Thursday, 4 June 2015

Eastern Cod Skewers

This was lunch on Tuesday. I found them fairly easy to make, although I only made enough for two portions and you can't halve an egg so I think they were maybe a little sloppy. I succeeded in turning two of the skewers over under the grill but the third broke apart, so be careful when turning them! I served them in a wholemeal wrap (5) and 1 tsp sweet chilli sauce (0) and a packet of M&S Salt and Vinegar Curls (2) and a Coke Zero (0).

I have discovered that M&S now do a range called guilt free snacking and that the Salt and Vinegar Curls and the Moroccan Chickpea Shells are only 2PP per packet. The other ones I've tried, the Tortilla Chips are 3PP per packet, but you get a lot in the packet for all of them.

Eastern Cod Skewers (from WW Fresh and Easy Everyday)
(Serves 4)
(3 WW ProPoints per serving)

50g wholemeal bread
1 garlic clove, chopped
1 cm ginger, peeled and grated
1/2 small chilli, deseeded and chopped
300g cod, cut into small pieces
1 tsp light brown sugar
15g coriander
1 egg
6 lemon grass stalks, halved lengthways
cooking spray

Using a food processor, whizz the bread into breadcrumbs. Add the garlic, ginger and chilli and whizz again. Then add the cod, sugar and coriander and whizz until everything is finely minced. Add the egg and whizz once more until it comes together.

Divide the mixture into 12 portions, then shap each portion around half a lemongrass stalk, squeezing it into shape.

Preheat the grill to medium high. Spray the kebabs with the cooking sprsy and cook for 5-7 mins until cooked through, turning occasionally. Remove from the lemon grass stalks and serve.

1 comment:

  1. Sounds like a great healthy meal for the grill!