Dill & Chive Fish Cakes

SERVES 4 Persons
PREPARATION TIME 10 min
COOKING TIME 20 min

INGREDIENTS

• 750g flathead or other white fish (skinless & boneless), cut into small pieces
• ¾ cup panko or dried breadcrumbs
• 2 tablespoons dill, roughly chopped
• 2 tablespoons snipped chives
• 1 tablespoon chopped parsley, roughly chopped
• Finely grated rind of 1 lemon
• 40ml olive oil, for frying

TO SERVE

• Green salad Lemon wedges

METHOD

1. Place ingredients in an Extra Chef fitted with triple blade attachment. Lock in cover and pull cord until mixture is minced.
2. Lightly grease a Hamburger Press and Freezer Set with some oil. With clean hands, form mixture into 6 burgers using the Hamburger Press and Freezer Set.
3. Place Chef Series™ Pure Cookware 28cm Frypan over a medium heat. Add oil and heat until hot. Cook fish cakes for 2–4 minutes on each side or until cooked through and golden.
4. Serve fish cakes with a green salad and lemon wedges.

Tupper Tips:

• Leave your cookware to cool completely before cleaning. Do not rinse a hot pan with cold water.