... Finely chop half the remaining coriander sprigs and add to noodles with prawn meat, spring onion, flour and chilli. ... : High fibre; Asian; Low sugar; Prawn; Prawn cake; Egg free; Pescatarian; Tree nut free; Dairy free ...
... pan over medium-high heat. Heat grill on high. Add noodle mixture to pan and cook for 7 minutes or until golden. ... and sauce. Categories: Zucchini; Low sugar; Savoury cake; Low salt; Seafood free; Soy free; Pescatarian ...
... a large non-stick frying pan over medium-high heat. Cook fish cakes, in batches, for 2 minutes each side or until cooked through and golden. Place noodles in a large heatproof bowl. Cover with boiling hot water and stand ...
... tbs mayonnaise, 25 g coriander 15 g finely chopped, 20 leaves to garnish. Method: For the cakes, place all the cake ingredients in a food processor or blender; pulse until finely minced. Divide the mixture into 20 walnut ...
... and ice-cream scoop or large spoon to portion the mixture before forming them into cakes. Coat the cakes in the remaining breadcrumbs adding 2-3 cakes into the hot oil, frying on each side for 2-3 minutes until golden ...
... spring onions, lemon rind and juice and half the beaten egg to bind. Form the mixture into 12 cakes about 1 cm thick. Coat the cakes with flour, then dip into the remaining egg and then the breadcrumbs. Heat the oil in a ...
... and mix well to combine. Heat some of the oil in a frying pan. Shape 1/4 cupfuls of mixture into cakes. Cook in batches for 3 minutes each side or until golden. Drain on paper towel and keep warm. Meanwhile, cook carrots ...
... patties for 4 minutes on each side or until golden. Serve fish cakes with mixed leaves, lemon wedges and aioli. Categories: Fish cake; Asian; Salmon; Pescatarian; Lemon; Peanut free; High protein; Dairy free; High fibre ...
... , lemon rind and juice, salt and pepper. Serve patties with lemon cream. Top with radish and cucumber. Tip 1: Fish cakes can be made a day in advance and reheated prior to serving. Tip 2: To test that the pan is heated ...
... a large tray. Place the flour and breadcrumbs into separate bowls. Whisk eggs in a shallow dish. Lightly coat the cakes in flour, dip into egg and coat with breadcrumbs. Place onto tray. Pour enough oil into a frying pan ...
... oil, if needed. Scatter extra onion and coriander over fish cakes and serve 4 fish cakes with Healthier satay chicken. Categories: Fish cake; Thai; Low sugar; Entrees; Healthier easier; Salmon; Pescatarian; Wheat free ...
... cook for 3 minutes or until they burst into flowers. Transfer to a plate lined with paper towel. Cook seafood cakes, in batches, for 4 minutes each side or until golden and cooked through. Transfer to a tray and cover to ...
... coat patties with flour, dip in egg and coat in breadcrumbs. Cover and chill for 15 minutes. Place potato cakes and lemon wedges on a baking paper-lined tray. Spray both with oil. Bake for 20 minutes, turning halfway ...
... until combined. Season. Transfer to a large bowl. Repeat with remaining ingredients. Shape ¼ cup of mixture into 36 cakes. Place on a baking tray lined with baking paper. Chill for 15 minutes. Shallow-fry as required in ...
... to firm up a little. Heat 1 tablespoon of the oil in a large, nonstick frying pan. Cook half the crab cakes for 3 minutes on each side until brown. Remove from the pan and keep warm in a low oven. Cook the remaining ...
... -brown and cook for a further 1 minute. Remove from the pan with a slotted spoon and keep the cooked fish cakes warm in a preheated oven, 160°, Gas Mark 3, while you cook the remainder. Meanwhile, whisk the remaining oil ...
... 18-20 minutes until golden. Whisk the yoghurt with lemon juice and serve with the fish cakes. Categories: Fish cake; Lunch; Low salt; Soy free; Salmon; Pescatarian; Egg free; Wheat free; Peanut free; High protein; High ...
... 15 minutes until golden. In a small bowl combine mayonnaise and lemon juice and stir. Top carrot cakes with roasted tomatoes and micro herbs and serve with rocket leaves and lemon cheeks. Drizzle with lemon mayonnaise ...
... & pepper. Combine the mayonnaise mix with the celeriac salad and mix well to coat. Place two barramundi fish cakes on each plate, and place the celeriac salad on the side. Garnish with micro herbs, salt and pepper to ...
... golden, working in batches. Serve with fresh coriander and mango chutney. Categories: High fibre; Vegie cake; Lunch; Potato; Dinner; Low sugar; Low salt; Brussels sprout; Indian; High protein; Christmas. Complexity: 2 ...
... -frying in a non-stick frying pan over a medium heat. Cooking a few at a time, fry the fish cakes for about 5 minutes on each side until golden. Serve hot with tartar sauce and lemon wedges. Categories: Australian; Fish ...
... fryer or deep-sided saucepan to 190°C, or until a cube of bread browns in 30 seconds. Fry fish cakes in 4 batches of 5 fish cakes until golden and crisp, 2 minutes. Serve with sea salt and lemon wedges or a lemon or lime ...
... , heavy-based frying pan to a depth of at least 2.5 cm. Heat the oil to 190ºC, and fry the cakes for 3-5 minutes on each side, or until golden. Meanwhile, make the aïoli. Mix together the mayonnaise, lemon juice, spring ...
... on kitchen paper and serve immediately garnished with coriander leaves. Serve the chilli jam spooned over the cakes or separately. A crisp rocket salad or green salad is a good accompaniment. Categories: High fibre; High ...
... the remaining breadcrumbs until well coated. Heat the oil in a large frying pan and fry the crab cakes for about 5 minutes, turning carefully once, until crisp and golden. Drain on kitchen paper and serve immediately ...
... dip in the reserved egg, then lightly coat with polenta. Heat the oil in a non-stick frying pan and add the cakes a couple at a time. Cook for 2-3 minutes or until the underside turns golden, then carefully flip and cook ...
... under cold running water. Mix the sprouts and potatoes together and season with salt and pepper. Shape the mixture into 8 round cakes and dust with the flour. Heat the oil in a frying pan over a medium heat and cook the ...
... potato, salmon, spring onions and spices. If the mixture looks dry add a slightly beaten egg. Shape the fish cakes and roll into the parmesan breadcrumbs to place on a lined baking tray. For a gluten friendly option I ...
... patties with salad mix and lemon wedges. Categories: Lunch; Ham; Entrees; Leftover; Seafood free; Christmas leftovers; Breakfast; British; Peanut free; Dairy free; Potato cake; Tree nut free; Sesame free. Complexity: 3.
... roll in the breadcrumbs, pressing firmly to evenly coat. Heat oil in a non-stick frying pan and fry the fish cakes over a medium heat for 4-5 minutes each side or until golden brown, adding more oil if necessary. To make ...
... the oil in a large non-stick pan on medium heat and cook the fish cakes until crisp and golden, 5 minutes on each side. Serve the fish cakes with the yoghurt dip and salad, if desired. Categories: Fish; High fibre; Fish ...
... deep frying pan to come about 2.5 cm up the sides, and heat to 160°C. In batches, dredge the crab cakes in flour, shaking off the excess. Fry for about 3 minutes, until golden. Transfer to a baking sheet lined with paper ...
... pepper. In a shallow dish, combine the bread crumbs with the dill and parsley. Shape the potato mixture into 6 cakes and coat in the bread crumbs. Heat the oil in a large nonstick frying pan over medium-high heat until ...