Baked Lemon & Parsley Fishcakes

There are only so many ways you can cook fish and they all seems pretty much the same.  If I even try and use the word 'fishcake' in my house, eyes start to roll. But not anymore.  Why you ask?  Here is my take on, fishcakes that are BAKED as opposed to fried, and I don't use any potato in them.  This makes them rather attractive for the waste-line, which is where my current focus is - and they have an awesome, delicious crunch to them.

You can use any kind of firm white fish for this, I like Cod or Hake. If you don't know anything about fish or want to be a little more adventurous in your choice, here is a great site to visit to get fish-educated www.fooduniversity.com/foodu/seafood_c/resources/composition/firm_white_fish.htm

Okay, so this is rich coming from me the 'non-mayo' lover.  There are 2 reasons I smear a little light mayonnaise on the top of each fishcake.  Firstly it keeps it moist when baking and secondly, it allows the crunchy topping to stay exactly where it should be.

This recipe is suitable for 4 foodie lovers

RECIPE
500g Cod, skin removed
500ml fish stock
3 Tbsp breadcrumbs
1 Tbsp spring onions, chopped
2 Tbsp sweet chilli sauce
2 Tbsp chutney (optional)
1 Tbsp fresh coriander, chopped
1 tsp paprika
1 Tbsp lemon rind, grated
2 cloves garlic, minced
1/2 tsp salt
1 tsp pepper
3 Tbsp LIGHT mayonnaise
2 slices brown bread, stale
2 Tbsp parsley, chopped
Zest 1 lemon
Juice of 1/2 lemon

Add fish and stock to a saucepan and bring to the boil until fish is tender
Drain liquid and transfer fish to a food processor
Add breadcrumbs, spring onions, chilli sauce, chutney, coriander, paprika, rind, garlic salt & pepper and process using the pulse action
Divide the mix into 8 portions and mould with wet hands into fishcakes
Top each with mayonnaise evenly spread on one side
For the topping crunch: Mix bread, parsley, lemon zest and juice  to the processor and whizz until mixed
Add generous amounts of topping to each fishcake and pat lightly into the mayonnaise
Bake at 180'C until top is lightly brown and crispy

Enjoy ... as we will be doing shortly to end a lovely weekend.
     
             ~ Michelle ~

Thai Sweet Chilli Steak Salad

Been an active day and feeling like something healthy.  This is a hearty and great salad but without the usual boring salad greens.  It has a punch of flavour, is nutty and crunchy and is slightly warm.  Did I mention it is great for the waistline? I usually get my hubby to do the meat on the grill and then we finish it off together.  Here we go ... (suitable for 2 foodie lovers)

Thai Sweet Chilli Steak Salad

1 Tbsp fish sauce
2 Tbsp Soy sauce
3 Tbsp Sweet chilli sauce
1/2 tsp lemon juice
2 tbsp olive oil
300g Rump steak
1/2 English cucumber, cut in half lengthwise, seeded, sliced
2 ripe tomatoes, halved and seeded, sliced
1/2 red onion, thinly sliced
Bunch of mint leaves, rough chop
Bunch of coriander, rough chop
1/2 cup bean sprouts

Dressing
1/3 cup sweet chilli sauce
1 tsp lemon juice
1 tsp fish sauce
1 clove garlic, minced

Mix fish sauce, soy sauce, sweet chilli and lemon juice in a flat dish
Add rump steak and marinade, min 30 min, few hours is best
Heat oil in pan and fry steak for 3 min each side
Remove from pan and allow to stand for 5 min in aluminium foil
For dressing: in a jug whisk together all ingredients and set aside
In a bowl combine cucumber, tomatoes, onion, mint, coriander and sprouts
Thinly slice steak, toss through salad with dressing just before serving.

Yummy!