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!
