white bean, dill and cauliflower fish cakes
- 1 lemon, sliced
- 4 cloves garlic, sliced
- 6 x flat-leaf parsley sprigs
- 1 litre water
- 500g skinless snapper fillets
- 500g cauliflower florets
- 400g can butter (lima) beans, rinsed and drained
- extra ½ cup flat-leaf parsley leaves, finely chopped
- ¼ cup dill sprigs, finely chopped, plus extra sprigs to serve
- ½ cup (50g) quinoa flakes
- 1 eggwhite
- 1 teaspoon finely grated lemon rind
- sea salt and cracked black pepper
- ½ cup (100g) fine semolina
- 1 tablespoon extra virgin olive oil
- watercress and lemon wedges, to serve
- cornichon and dill mayonnaise, to serve (See link below recipe)
- Place the lemon, garlic, parsley sprigs and water in alarge shallow frying pan over high heat and bring to a simmer. Add the fish,cover with a lid and remove from the heat. Set aside to poach for 12 minutes. Carefully transfer the fish to a plate, set aside tocool slightly and flake into pieces. Discard the poaching mixture.
- Cook the cauliflower in a medium saucepan of salted boiling water for 8 minutes or until tender. Drain and place in a large bowl. Add the butter beans and mash until smooth. Add the fish, parsley leaves, dill, quinoa flakes, eggwhite, lemon rind, salt and pepper and mix until just combined.
- Place the semolina on a tray. Shape ⅓-cupfuls of the mixture into patties and roll in the semolina to coat. Heat the oil in a large non-stick frying pan over medium heat. Working in batches, cook the fish cakes for 3–4 minutes each side or until golden. Serve the fish cakes with the extra dill, watercress, lemon wedges, and cornichon and dill mayonnaise. Serves 4.
© DONNA HAY GROUP
