Published:  11:48 AM, 10 August 2017

Baked spinach fish cakes with chilli lime dressing

Baked spinach fish cakes with chilli lime dressing

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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