Stay on track this Christmas and New Year, with these delicious and healthy party food options from Slimming World…
Japanese mini salmon fishcakes
Makes 16
Ready in 20 minutes
Ingredients
250g skinless and boneless salmon fillet
1cm piece fresh root ginger, peeled and finely grated
2 spring onions, finely chopped, plus sliced spring onion to serve
Low-calorie cooking spray
For the dip
2 tsp dark soy sauce
2 tsp rice vinegar
¼ tsp sweetener granules
¼ medium-hot red chilli, deseeded and finely chopped
1cm piece fresh root ginger, peeled and finely grated
1 garlic clove, finely chopped
Method
First mix the ingredients for the dip together in a small bowl and set aside. Put 100g salmon into a food processor and process into a coarse paste using the pulse button. Transfer to a mixing bowl. Cut the rest of the salmon into thin slices then cut each slice lengthways into long, thin strips. Bunch up the strips and cut them across into small dice. Add the diced salmon to the mixing bowl along with the ginger, spring onions, season well and mix together well. Spray a non-stick frying pan with a little low-calorie cooking spray and place over a medium heat. Working in batches, drop tablespoons of the salmon mixture into the pan and flatten slightly with a spatula to make nice cake shapes. Fry for 2 minutes on each side or until golden brown and cooked through. Lift on to a serving platter, scatter over the extra spring onion and serve hot with the dipping sauce.
Sage and apple filo sausage rolls
Makes 24
Ready in 45 minutes
Ingredients
1 small onion, finely chopped
150g lean pork mince (5% fat or less)
6 Slimming World Syn-free Pork Sausages, thawed and skinned (available from Iceland stores – or used reduced-fat sausages)
1 small Cox’s apple, peeled, cored and finely diced
1 tbsp finely chopped fresh sage
1 medium egg, beaten
2 x 45g filo pastry sheets
Low-calorie cooking spray
Method
Preheat the oven to 200°C/fan 180°C/gas 6. Put the onion, pork mince, sausage meat, apple, sage, most of the beaten egg and some seasoning into a bowl. Mix well then get your thinking head on… there’s a bit of maths coming up! Divide the mixture in half and shape into 2 long sausages – as long as your sheets of filo pastry. Lay 1 sheet of filo pastry on a work surface and spray lightly with a little low-calorie cooking spray. Lay the other sheet on top. Cut in half lengthways to make 2 strips. Lay a long sausage down one side of each strip of pastry and brush the other long edge with the remaining beaten egg. Starting with the egg-free edge, roll up each sausage in the filo pastry, pressing the egg-brushed edge to make a good seal. Cut each long roll across into 12 pieces. Spray a non-stick baking sheet with a little low-calorie cooking spray and arrange the sausage rolls about 5cm apart. Spray the top of each sausage roll with a little more low-calorie cooking spray and bake for 25-30 minutes or until crisp and golden brown and serve hot.
Thai turkey and lemon grass skewers
Makes 16 skewers
Ready in 20 minutes, plus cooling and chilling
Ingredients
4 garlic cloves
4 lemon grass stalks, outer leaves discarded, very thinly sliced
1 kaffir lime leaf, stem discarded and leaf finely shredded (optional)
3cm piece fresh root ginger, peeled and thinly sliced
1 medium-hot red chilli, deseeded, plus extra finely chopped chilli to serve
Low-calorie cooking spray
6 spring onions, finely chopped
500g lean turkey mince (5% fat or less)
2 tsp Thai fish sauce (nam pla)
1 tbsp lime juice
2 tbsp chopped fresh coriander, plus 2 tbsp to serve
2 tbsp chopped fresh basil
For the coriander yogurt sauce
100g fat-free natural Greek yogurt
1 garlic clove, crushed
Small pack fresh coriander
Method
First put all the coriander yogurt sauce ingredients into a food processor with a large pinch of salt and purée until smooth. Spoon into a small serving bowl and chill for 1 hour. Put the garlic, lemon grass, kaffir lime leaf (if using), ginger, chilli and 2 tbsp water into a small food processor and blend to a smooth paste. Spray a small non-stick pan with low-calorie cooking spray and place over a medium heat. Add the paste and cook for 2 minutes. Add the spring onions and another 1 tbsp water and cook for 2 minutes more, stirring now and then. Tip it all into a mixing bowl and leave to cool.
Add the turkey mince to the paste along with the Thai fish sauce, lime juice, coriander, basil and ½ tsp salt. Mix everything together well with your hands (or a spoon if you don’t want to get your hands mucky). Divide the mixture into 32 pieces and roll each one into a small ball. Spray a large non-stick frying pan with a little low-calorie cooking spray and place over a medium heat. Add the turkey balls and fry gently for 5 minutes or until golden brown all over and cooked through. Thread 16 wooden skewers with 2 balls each and scatter over the extra chilli and most of the extra coriander. Sprinkle the rest of the coriander over the yogurt sauce and serve with the skewers.
Recipes taken from Slimming World’s collection. To find your nearest Slimming World group visit www.slimmingworld.co.uk or call 0344 897 8000.
Images: Slimming World/Will Heap
©Slimming World 2018
‘Slimming World’ is a registered trademark of Miles-Bramwell Executive Services, trading as Slimming World.
