Is it too obvious to pair fishcakes with a fish plate? Do you wish I were more subtle and crafty? Well I'm not. And I like this plate. The colours are pretty.
These are the easiest, most wonderful fishcakes in the world. The best bit is the crunch from the polenta on the outside. The new love of my life, Green Goddess Dressing is the perfect match for them. The ginger hums underneath the flavour of the herbs and sets the fish off with an almost Japanese-style flavour.
Polenta Crusted Herb Fishcakes
Adapted from Good Taste Magazine (Feb 2000)
375g boneless red snapper fillets, roughly chopped
4 spring onions, thinly sliced
2 tbs chopped fresh continental parsley
2 tbs chopped fresh dill
2 tbs chopped fresh mint
2tbs grated fresh ginger
Sea salt & ground black pepper, to taste
juice of 1 lemon