Nina Timm’s Angelfish Cakes
with Avocado Salsa
Nina Timm has a huge fan base for her My Easy Cooking website, simply because that is what her recipes are all about. Easy to prepare, easy on the purse and packed with colour, aroma and flavor.
makes 20 canapé size
500 ml cooked angelfish – flaked ( you can use raw, the fishcakes will just cook a little longer)
200 ml oats – raw
125 ml fresh coriander – chopped
2-3 chopped spring onions
zest and juice of 1 lemon
salt and pepper to taste
oil for frying
Mix all the ingredients for the fish cakes in a bowl and use your hands to shape 20 small fish cakes. Heat a little oil in a pan and fry the fish cakes until golden brown. Drain on a kitchen towel and keep warm.
Avocado, kiwi and Green Apple Salsa
2 green apples – peeled and diced in very small cubes
1 kiwi – peeled and diced
1 ripe avocado – peeled, pip removed and diced
15 ml lemon juice
10 ml olive oil
5 ml sugar
salt to taste
1 x 150g tub Fairview Full Fat Yogurt
any green chili jam – I bought mine at a market, but chopped chilis will be ok!
Mix all the salsa ingredients together. To plate, place all the fishcakes on a beautiful platter or wooden board. Top with some of the salsa, a dollop of cream cheese and some green chili jam!
Michael’s wine recommendation – CLICK HERE