Polenta Crusted Herb Fishcakes

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.

Super easy.

Super quick.

Super healthy.

Polenta Crusted Herb Fishcakes

Adapted from Good Taste Magazine (Feb 2000)

Serves 4

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

120g (2/3 cup) polenta

1 egg, whisked

1/2 a cup peanut oil

Serve with Green Goddess Dressing recipe here

 

Add fish, onion, herbs, ginger, salt and pepper and lemon juice top a food processor and pulse until combined but not too smooth (about 6 pulses).

 

Scoop about 4 tbs of the mixture out and shape into patty shapes. Dip into the egg, and then dip into the polenta to coat, and set aside.

 

Heat peanut oil in a large frying pan and when hot, add fishcakes in batches of 4, cooking for 2 minutes on each side or until just cooked through.

 

Serve immediately with Green Goddess Dressing on the side.