Cauliflower Fish Cakes

• 5 medium sized potatoes, peeled

• 1⁄2 cup of cauliflower rice (the heads of the cauliflower chopped up very small)

• 3 pieces of fish chopped into small pieces

• 1 tbsp capers

• 1/2 cup gherkins

• 2 sprigs of spring onion, chopped

• A handful of fresh herbs such as dill and parsley, chopped very finely

• 1 egg

• Zest of 1 lemon, and then squeeze the juice of half the lemon

• Chilli flakes (optional)

• Yoghurt sauce: 1⁄2 cup yoghurt, juice the other half of the lemon, more herbs of your choice

(eg. mint and coriander) – whizzed together in a food processor.

Method

1. Boil the potatoes until just soft. Drain well and then mash with salt and pepper.

2. Place the cauliflower rice into a microwave safe bowl and heat for 4 minutes.

3. In a large bowl, place the chopped fish, herbs, capers, spring onions, herbs lemon zest, lemon juice, egg and chilli flakes (optional).

4. Stir in the mashed potato and cauliflower rice until everything is combined.

5. Using your hands, make 8 – 10 patties and fry on a medium heat in olive oil. Fry both sides until crispy.

6. Serve with a side salad and some relish or yoghurt sauce (optional).