Serves 4
For the fish cakes:
450 g firm white fish fillets
180 g cooked quinoa
1 jalapeno chili, chopped
2 garlic cloves, crushed
Mint and coriander, 1 bundle each, chopped
2 spring onions, chopped
1 egg white
Sea salt and ground pepper
Avocado Oil for searing
40 g pointed cabbage, chopped
For the salad:
500 g lettuce mixture (pre-mixed or seasonal; lamb's lettuce, endives, radicchio, romaine lettuce, iceberg lettuce, …)
250 g brown mushrooms
4 medium carrots
2 medium beets
2 ripe Fair Trade organic avocados (about 200 g)
2 spring onions
Salt and pepper
For the vinaigrette:
3 limes
1 tbsp cane sugar
6 tbsp Avocado Oil
Salt and pepper
1 pack (100 g) of mixed seeds (e. g., sunflower, pine and pumpkin seeds)
For the fish cakes:
Preheat the oven to 220 °C.
Finely chop the fish fillets with food processor and mix with the remaining ingredients. Add salt and pepper to taste, and knead thoroughly. Form the mass into eight small cakes. Sauté them briefly in a pan with Avocado Oil until golden brown. Bake in a preheated oven for 10–15 minutes until done.
For the salad:
Wash the lettuce and cut it into bite-sized pieces. Slice mushrooms, salt to taste, and sauté them in Avocado Oil on both sides. Grate carrots into thin strips, cut beets into small sticks, and cut the spring onions into thin rings.
Cut the organic avocados in half, remove the pit, and spoon the avocado out of the peel. Cut the halves lengthways and slice.
For the vinaigrette:
Mix the juice of two limes, salt, pepper, and sugar, then add avocado oil. Mix the vinaigrette with the salad, and plate it.
Garnish the plate with a quarter of a lime, and a strip of carrot and beet. Sprinkle the seeds on top, and place the hot fish cake on the salad. Enjoy immediately.
Tip:
This mayonnaise is wonderful in sandwiches, with shellfish or poured overt warm leeks.
Used Products
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