• Dill And Lemon Blue Grenadier Fish Cakes With Avocado Salad
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Dill And Lemon Blue Grenadier Fish Cakes With Avocado Salad

Dill And Lemon Blue Grenadier Fish Cakes With Avocado Salad

  1. 150 g Wild Caught Blue Grenadier Fillets
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 1 cup Panko Breadcrumbs
  4. 30 Each Mixed Salad Leaves
  5. 1 Each Lemon
  6. 50 g Green Beans
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 1 Each Eggs - PANTRY ITEM
  9. 1 Each Dill Cucumber
  10. 5 g Dill
  11. 50 g Cherry Tomatoes
  12. 1 L Avocados
  13. 0 tbsp Mayonnaise - PANTRY ITEM
  1. 300 g Wild Caught Blue Grenadier Fillets
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 1 cup Panko Breadcrumbs
  4. 60 Each Mixed Salad Leaves
  5. 1 Each Lemon
  6. 100 g Green Beans
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 1 Each Eggs - PANTRY ITEM
  9. 1 Each Dill Cucumber
  10. 10 g Dill
  11. 100 g Cherry Tomatoes
  12. 2 L Avocados
  13. 1 tbsp Mayonnaise - PANTRY ITEM
  1. 450 g Wild Caught Blue Grenadier Fillets
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 2 cup Panko Breadcrumbs
  4. 90 Each Mixed Salad Leaves
  5. 2 Each Lemon
  6. 150 g Green Beans
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 2 Each Eggs - PANTRY ITEM
  9. 2 Each Dill Cucumber
  10. 15 g Dill
  11. 150 g Cherry Tomatoes
  12. 3 L Avocados
  13. 1 tbsp Mayonnaise - PANTRY ITEM
  1. 600 g Wild Caught Blue Grenadier Fillets
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 2 cup Panko Breadcrumbs
  4. 120 Each Mixed Salad Leaves
  5. 2 Each Lemon
  6. 200 g Green Beans
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 2 Each Eggs - PANTRY ITEM
  9. 2 Each Dill Cucumber
  10. 20 g Dill
  11. 200 g Cherry Tomatoes
  12. 4 L Avocados
  13. 1 tbsp Mayonnaise - PANTRY ITEM
  1. 900 g Wild Caught Blue Grenadier Fillets
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 3 cup Panko Breadcrumbs
  4. 180 Each Mixed Salad Leaves
  5. 3 Each Lemon
  6. 300 g Green Beans
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 3 Each Eggs - PANTRY ITEM
  9. 3 Each Dill Cucumber
  10. 30 g Dill
  11. 300 g Cherry Tomatoes
  12. 6 L Avocados
  13. 2 tbsp Mayonnaise - PANTRY ITEM

Prep:

  1. Cut fish into 5cm pieces.
  2. Rinse and chop dill.
  3. Rinse and finely chop dill cucumber.
  4. Trim green beans.
  5. Rinse salad mix.
  6. Pop a pan with a little salted water on to boil.
  7. Rinse and halve cherry tomatoes.
  8. Wash and zest lemon.
  9. Peel and thinly slice avocados.

Method:

  1. Add lemon zest, fish, eggs and dill (not the cucumber) to a small food processor. Pulse until almost combined. Mixture should still look coarse, not a smooth paste. Transfer to a large bowl. Season with salt and pepper. Stir in half of the breadcrumbs. Shape into fish cakes, using about 1/4 cup each. Coat in remaining crumbs. Flatten to about 1. 5cm thick.
  2. Heat olive oil in a large, non-stick frying pan over a medium to high heat. Add fish cakes and cook for about 2 minutes on each side, or until browned and cooked through. Repeat until all the cakes are cooked.
  3. While the fish cakes cook, boil beans in a little salted water for 3-4 minutes. Drain and drizzle with a little olive oil, season with salt and pepper.
  4. Arrange salad, tomatoes and avocado on plates. Top with fish cakes and mayonnaise and a side of green beans.
  5. Squeeze juice from lemon and combine with mayonnaise and cucumbers in a bowl.
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