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Chicken-and-mushrooms strudel

30 minutes

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10 minutes

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5 minutes

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10 minutes

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Salmon fish cakes with rocket mayonnaise

Serves 6 - 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 50 minutes

Ingredients

For the fish cakes

600 g salmon
250 g sustainable white fish
8 potatoes, boiled and mashed
½ bunch parsley, chopped
2 t anchovy essence
Sea salt and freshly ground black
Pepper, to taste
Four, for dusting

For the rocket mayonnaise, blend:

1 bunch rocket
¾ cup good-quality mayonnaise
Lemon juice, a squeeze
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C. Poach the salmon and white fi sh until tender, about 10 minutes. Drain, flake and mix with the mashed potatoes, parsley and anchovy essence.

Shape the mixture into rounds and coat in flour. Heat a little oil in a and brown the fish cakes on both sides, then bake for 20 minutes.

Serve with the rocket mayonnaise.

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Chicken-and-mushrooms strudel

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Polenta Porridge

Salmon fish cakes with rocket mayonnaise

Salmon fish cakes with rocket mayonnaise

Ingredients

Method