Gluten free - grain free - dairy free - sugar free - nut free
Just for a change, I thought I'd post something that doesn't involve chocolate! I know many people like to eat fish at Easter, so here's a wonderful non-traditional way to cook up some fish. I found this recipe in an old Australian Masterchef magazine, contributed by Hayden Quinn. I've not made many changes to the original. I've increased his quantities, using 1kg of fish rather than his 600g, as I've found this makes enough fish cakes for two whole meals for our family of 4. I freeze half of it and it makes a wonderfully quick and easy meal for a night where I'm pushed for time. I re-heat them in my foccacia maker/ grill-press and they crisp up wonderfully! You could also re-heat them in the oven.
There's a great dipping sauce as part of the recipe, too. I usually serve the fish cakes will a little salad/salsa on the side, consisting of diced tomato, spring onion, cucumber, red capsicum, avocado and maybe some fresh steamed corn. I dress the salsa with a simple mix of olive oil, lime juice and salt and pepper. If you don't have lime juice, balsamic vinegar works well too. Yum!
Make the dipping sauce by combining the following in a small bowl: