Name: Fish cakes with garlic spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 600 gram skinless redfish fillets; 1/2 cup (35g) dry breadcrumbs; 1/2 cup finely chopped parsley leaves; 2 tablespoon finely chopped dill; 3 green onions (scallions), thinly sliced; 2 egg whites; 1 tablespoon vegetable oil; 3 garlic cloves, thinly sliced; 1 bunch english spinach

Fish cakes with garlic spinach

These tasty fish cakes would also make great finger food.

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

600 gram skinless redfish fillets

1/2 cup (35g) dry breadcrumbs

1/2 cup finely chopped parsley leaves

2 tablespoon finely chopped dill

3 green onions (scallions), thinly sliced

2 egg whites

1 tablespoon vegetable oil

3 garlic cloves, thinly sliced

1 bunch english spinach

Method

1.Preheat oven to 220°C. Line a baking tray with baking paper.

2.Process fish in a food processor until a paste forms. Transfer to a bowl and add breadcrumbs, parsley, dill, green onion and egg whites. Season to taste and mix well.

3.Using wet hands, form 8 patties and place on prepared tray. Bake for 8 minutes. Turn over and bake for another 8 minutes, until golden-brown and cooked through.

4.Meanwhile, heat oil in a wok on medium heat. Stir-fry garlic for 2 minutes, until golden. Remove from wok. Increase heat to high and stir-fry spinach for 3 minutes, until it just wilts. Return garlic to wok. Season to taste and toss to combine.

5.Serve fish cakes on top of spinach.

Ling or perch are also suitable for this recipe.
Note

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Ingredients

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