donna hay - Fresh + Light - - Fish Cakes -

hot smoked trout and beet­root fish cakes with horse­rad­ish yo­ghurt

400g can chick­peas (gar­ban­zos), rinsed and drained 2 beet­root (500g), peeled and grated

2 ta­ble­spoons lemon thyme leaves, chopped 2 ta­ble­spoons chopped chives

1 egg

½ cup (50g) quinoa flakes sea salt and cracked black pep­per

200g hot smoked trout, flaked

1 ta­ble­spoon ex­tra vir­gin olive oil red vein sor­rel leaves, to serve horse­rad­ish yo­ghurt ½ cup (140g) nat­u­ral Greek-style (thick) yo­ghurt 2 tea­spoons store-bought horse­rad­ish Place the chick­peas in a large bowl and crush with a fork. Add the beet­root, thyme, chives, egg, quinoa f lakes, salt and pep­per and mix well to com­bine. Add the trout and mix un­til just com­bined.

Heat the oil in a large non-stick fry­ing pan over medium heat. Work­ing in batches, add ¼-cup­fuls of the mix­ture, f lat­ten­ing slightly, and cook for 2–3 min­utes each side or un­til golden.

While the fish cakes are cook­ing, make the horse­rad­ish yo­ghurt. Place the yo­ghurt, horse­rad­ish and pep­per in a small bowl and mix to com­bine.

Serve the fish cakes with the horse­rad­ish yo­ghurt and red vein sor­rel. SERVES 4.

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