There’s a lot to like about spinach. It’s a nutritional powerhouse, like many other leafy greens. Its leaves are very tender when cooked and crunchy-fresh when used raw, with a hint of cleansing astringent bitterness.
- chilli lime dressing
- 2 tbsp mirin
- 2 tbsp lime juice
- 1 green cili padi, chopped
- fish sauce, to taste
- freshly-ground pepper, to taste
Spinach fish cakes
- 250g mackerel fillet, chopped
- 200g spinach, wilted
- 160g cooked quinoa
- 1 green chilli, chopped
- 2 cloves garlic, chopped
- 4 kaffir lime leaves, finely shredded
- 1 bunch mint, shredded
- 1 bunch coriander leaves, shredded
- 2 spring onions, chopped
- 1 egg white
- salt and pepper to taste
- oil, for brushing
- 40g shredded cabbage
- 4 gingers, julienned
- coriander leaves, basil to taste
- romaine or butterhead lettuce leaves, to serve
- lime wedges, to serve
1.To make chilli lime dressing: Place all the ingredients in a bowl and mix well. Set aside.
To make spinach fish cakes
2.Preheat oven to 220°C. Place all the ingredients, except oil, in an electric mixer fitted with a paddle attachment. Mix until well combined.
3. Divide and shape the mixture into patties. Place them on a baking tray lined with non-stick baking paper or a silicone mat. Brush both sides of the patties with oil. Bake for 8 minutes. Turn and cook for a further 8 minutes, or until golden and crisp.
4. To make salad
5. Place the cabbage and leaves in a bowl, and toss to combine.
6.Serve and enjoy the fish cake in a lettuce leaf with some salad, drizzled with dressing and lime juice.
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