Blanche yabby tails for 3 or 4 minutes in salty water. Arrange tails around the plate. Spoon salad into the centre of the plate. Rest fish cake on top of salad.

A guaranteed hit for brunch topped with a poached egg, as a starter in the evening, or as a lunch dish. The South-East Asian flavours give this fish cake a large margin head start. The fish cake ...

To make fish cakes, place fish, ginger, garlic, turmeric and eschalot in a food processor and process to a smooth paste. Season with salt. Shape mixture into 8 x 5 cm-diameter rounds. Fill a deep ...

Repeat the process with the remaining fish cakes. For the salad, cut the cucumber into thin slices. Dissolve the sugar in the vinegar and toss the cucumber slices in it. Add chilli, shallots and ...

Fresh tuna is used in these fish cakes instead of canned. A salad of corn mixed with pickled onions completes this quick and flavorful meal. Fish cakes in general can fall apart, especially when ...

To make the salad, mix together the carrot, cucumber, red onion, radishes, coriander and mixed leaves in a large bowl. Heat a large pan over a medium–high heat. Divide the fish cake mixture into ...

I like to use cod for my fish cakes, but using what looks freshest ... my Middle Eastern roots with the pairing of an Israeli salad and tahini and amba dipping sauce. Amba is a spicy pickled ...