Cauliflower Fish Cakes with Watercress Salad

SERVES 4 PREP 20 MINUTES COOK 40 MINUTES

INGREDIENTS

2 cups (200g) roughly chopped cauliflower florets

550g skinless, boneless white fish fillets (such as snapper or barramundi), cut into large chunks 2 garlic cloves, crushed 3 tbsp finely chopped dill

250g cooked cannellini beans or drained and rinsed tinned cannellini beans

¹⁄³ cup (50g) quinoa flakes 2 free-range eggs Finely grated zest of ½ lemon ¼ tsp freshly ground black pepper

1 tbsp extra-virgin olive oil Lemon wedges, to serve

WATERCRESS SALAD 1 tbsp extra-virgin olive oil

2 tsp Dijon mustard Juice of ½ lemon 4 cups (120g) watercress sprigs 150g sugar snap peas, trimmed and halved

1 baby fennel bulb, trimmed and very thinly sliced

1 cup (155g) frozen peas, thawed

1 small zucchini, very thinly sliced

½ medium avocado, sliced

50g reduced-fat goat’s feta

2 tbsp unsalted roasted almonds, roughly chopped

METHOD

1

Place the cauliflower in a saucepan, cover with water and place over high heat. Bring to a gentle boil and cook for

2

8 minutes or until tender. Place the fish pieces in a food processor and blitz to break them into smaller chunks. Add cooked cauliflower and remaining ingredients (except olive oil) and blitz to combine. Form the mixture into 8 or 12

3 even balls.

Heat a drizzle of olive oil in a large frying pan over mediumhigh heat. Add 4 balls and gently push down to flatten into patties. Cook 4-5 minutes each side until golden brown and cooked through. Remove to a plate and cover to keep warm. Repeat with 4 remaining olive oil and fish cakes. To make watercress salad, whisk together olive oil, lemon, mustard and 2 tsp water in a large bowl. Add remaining ingredients and toss to coat the 5 salad in the dressing. Divide cauliflower fish cakes among 4 plates and serve with the watercress salad and lemon wedges.