Ocean Chef Barramundi Fish Cakes With A Celeriac & Carrot Salad
Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1 carrot
- 1 small celeriac
- 1/2 red onion
- 1 lemon, wedges (to taste)
- 1 pinch pepper (to taste)
- 1/4 cup mayonnaise
- 8 fish cakes
- 3tablespoons fresh dill
- 2tablespoons lemon juice
- 1 pinch sea salt ground (to taste)
Nutrition per serving
2950kJ / 708Cal
2950 Kilojoules or 708 Calories
34% of daily energy intake*
Protein
23.2grams
Fat
44.2grams
Carbs
53.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Cook barramundi fish cakes until golden brown, as per instructions on pack.
Step 2 of 7
Using a vegetable peeler, peel the carrot to remove the skin and then peel from top to bottom creating ribbons. Julienne the celeriac, finely slice the red onion and chop the dill. Combine the carrot, celeriac, red onion and dill in a bowl and toss.
Step 3 of 7
In a cup, combine the mayonnaise and lemon juice and mix well. Season to taste with salt & pepper.
Step 4 of 7
Combine the mayonnaise mix with the celeriac salad and mix well to coat
Step 5 of 7
Place two barramundi fish cakes on each plate, and place the celeriac salad on the side.
Step 6 of 7
Garnish with micro herbs, salt and pepper to taste and a lemon wedge on the side.
Step 7 of 7
Enjoy!
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