Fish cakes with orange, rocket & avocado

Courtesy of  WWF-SASSI Trailblazer – Chef Jason Whitehead

Serves 6

Ingredients

Fish Cakes

  • 120 g Hake
  • 80g Tuna
  • 80g Smoked Trout
  • 150g Masked Potato
  • 1 tsp Salt
  • 49 Chives, chopped
  • 4g Dill, chopped
  • 50g Flour
  • 2 Eggs
  • 100g Breadcrumbs
  • 6 Lime or Lemon wedges (one per serving)

 

Salad

  • 30g Wild Rocket (59 per serving)
  • 5 Avocado (1/4 per serving)
  • Orange segments (6 per serving)
  • Capers (6 per serving)

 

Dressing

  • 120ml Extra Virgin Olive Oil
  • 35ml Balsamic Vinegar
  • 10ml Honey
  • 25ml Orange Juice
  • 29 Salt
  • 5ml Dijon Mustard

method

Fish Cakes:

  • Combine all ingredients and mix well.
  • Separate into six equal portions and shape into balls.
  • Pan fry until golden.

 

Salad:

  • Plate the salad onto individual serving plates, to be topped with fish cakes and dressing.

 

Dressing:

  • Combine well and drizzle over plated salad and fish cake.