A surprisingly quick and very tasty fish cake twist

Ingredients

  • 200 g white crab meat
  • 200 g natural smoked
  • 1 tbl spoon thai fish sauce
  • 1 tsp chopped dill
  • 1 tsp chopped coriander
  • 1 tsp chopped parsley
  • 200 g mashed potato
  • 1 chilli (deseeded & diced)
  • garlic & herb aioli:
  • 1 cup mayonnaise
  • 1 clove garlic (peeled & crushed)
  • 1 tsp chopped chives
  • 1 tsp chopped parsley
  • 1 tsp chopped coriander
  • salad ingredients:
  • 1 large bunch watercress or any salad leaf
  • 1 tblsp spoon freshly grated horseradish
  • juice of ½ lemon
  • 2 tblsp spoons olive oil

Method

  • Mix all ingredients well and season. Then shape the mixture into eight round fish cakes.
  • Dip into flour, beaten egg and then fresh white breadcrumbs.
  • Heat two table spoons of sunflower oil in a large pan and brown the fish cakes on both sides.
  • Transfer to oven and cook for 10 mins at 170°C.
  • Mix the ingredients for the garlic and herb aioli together and toss the salad together. Dinner is served!

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