Gluten free, smoked trout fish cakes with coriander and cucumber salad
The perfect light meal to enjoy at this time of the year is this deliciously healthy recipe by Bodypass co-founder, Carla McMillan.
“Eat a rainbow everyday. A simple but very effective way to make sure you are supplying your body with everything it needs. This dish follows that philosophy with a colourful blend of local, seasonal produce that will keep you well nourished and fighting fit. One of my go to dishes that should be one of yours!”
100g hot smoked rainbow trout
300g chat potatoes
1 long red chilli
1 free-range egg
1 tablespoon cornflour
2 tablespoons tamari
35g mixed leaf lettuce
1 medium red capsicum
1 Lebanese cucumber
Prepare fish cakes
1.Bring a large pot of salted water to the boil. Quarter the potatoes, add potatoes to the boiling water and bring them back to the boil. Cook for 10 minutes, drain and mash.
2. While the potatoes are cooking, place trout into a bowl and mash with a fork.
3. Add HALF of the coriander (finely chopped), three quarters of the soy sauce, crushed garlic, finely chopped chilli (to your taste), cornflour, egg and mix well to combine. To finish, combine the fish mixture and potato until well mixed.
Cook fish cakes
4. Heat enough olive oil to cover the base of a large non-stick frying pan over a low to medium heat. Roll mixture into golf ball sized pieces and flatten once in the pan. Cook each cake for 2-3 minutes each side or until golden brown. Transfer to a plate lined with a paper towel. Repeat until all the cakes are cooked.
5. In a bowl, combine mixed leaf with the thinly sliced capsicum and sliced cucumber. Whisk together the remaining soy sauce with lime juice, a drizzle of olive oil, salt and pepper. Toss to combine.
Plate fish cakes and top with the salad and remaining coriander (roughly chopped).
To see what else is on the menu this week visit www.thecooksgrocer.com.au
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