Fish Cakes

OK so I'm not a huge fish fan. I may manage fish fingers or some take out fish when we are at the beach but even at that I will pick at it. Its the fishy smell I'm just not the person for fish! My husband created an awesome Salmon dish for me to try. Full of flavour. The sauce was wonderful but the salmon...well it didn't stay down :/

We have had fish cakes on our menu for weeks and I never made them. I honestly think I wrote them down about 4 weeks ago. So this week I bit the bullet and WOW I can't believe I waited this long to put them on. Fresh, nothing processed and SO good! Our mini taster gobbled them with her salad!

You can use any fish you like. Ensure there are no bones. I used the food processor but feel free to not be as lazy as I am :)

You will need

500g Fresh or Fresh Frozen fish of your choice
(we used basa)
500g of mashed potato
2 tbsp Creme Fraiche
500ml Vegetable/Fish stock
1 tbsp Parsley
1 tbsp Coriander
2 tbsp dark Soy Sauce
Flour for dusting

Pop the fish (defrosted) into the food processor and blitz until broken

Add mashed potato, creme fraiche, stock and blitz

Gently mix the parsley, coriander and soy sauce


These are best shallow fried but you can pop them in a fryer if you have one

Use your hands to form patty shapes and coat lightly in flour. Gently lower
into the hot oil.

They will cook in about 20 minutes


Serve with a Rocket salad (arugula)

Pineapple Pudding

Oven Baked


Ingredients

1 Small tin pineapple rings
3oz / 85g brown sugar
3 tbsp flour
Zest of an orange

Topping
140g / 5oz flour
50g / 2oz ground almonds
85g / 3oz caster sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 egg, beaten
5 tbsp plain yogurt
85g / 3oz melted butter
1/2 tsp vanilla extract


Pre heat oven to 190C

Toss sugar, pineapple, flour & orange zest in a bowl

Using a shallow baking dish (I used round) line the base of the dish
with the pineapple rings

In a second bowl, mix dry then wet ingredients for topping

Spoon mix over the pineapples in the dish


Bake for 50mins or until skewers clean

Serve warm with a scoop of vanilla ice cream

Asian Lettuce Wraps

So I decided this week we would be avoiding meat. I wanted to introduce my husband to an apple and considering he bought be a food processor, decided to make use of it and bring in a daily fruit/veggie juice to boost the healthy food intake! Alas I believe he has eaten one apple. One lonely apple... *sigh*

The meals however have gone down much better. I banned processed foods,at home at least *shakes fist at husband* and stocked the fridge with fresh produce. Boy it looked and smelled amazing! As an extra bonus the yummy fresh produce has been USED not wasted and I sure an feeling good. I have a few meals to share *hangs head for being a bad blogger* and I cannot think of a better place to start.

The ever amazing Miss A has shared this with me when I demanding meat free ideas from some fantastic ladies. I've slightly altered but nothing major :)
Wait till I share the rest :)

OK so here are the Asian Lettuce wraps

Serves 4

Sauce:
1/3 cup orange juice (about 80ml, fresh if possible)
1 tbsp sugar
1 tbsp rice wine vinegar
1/4 tsp sesame oil
1/4 tsp dried chili flakes *optional*

Make this up, whisk in a bowl and leave to stand. I left mine for about 2 hours

Wraps:
1/2 cup brown rice (uncooked)
400g minced turkey, tofu or beef
2 tsp very fine chopped garlic
2 tsp very fine chopped fresh ginger
1 lrg red pepper, cut to thin strips
6 spring onions, sliced thin
2 tbsp hoisin sauce (or 3 *snigger*)
8 lettuce leaves, Iceberg works well


Before doing any prep, cook the rice. Add it to boiling water and it will take up to 20 mins

Prep away!

Pre heat a wok. Add your choice of meat or "meat" with the garlic and ginger
Cook through. Break up the meat as you cook

Add the red pepper to warm

Drain rice

Add the spring onion & hoisin sauce

To serve, add rice, meat mix to the lettuce "cup" and drizzle the sauce over


I want to eat this again just typing about it!