Healthy Crunchy Polenta Fish Cakes
Get your Omega-3s ins now with this super tasty and fun recipe. The kids will love it too!
What You Need
150g Woolworths Lightly Smoked Mackerel
½ cup cooked Imbo Pearl Barley
1 tbsp chopped parsley
1 large Canola egg, lightly beaten
Salt and pepper, to season
½ cup flour
1 cup Woolworths Polenta
Westfalia Avocado Oil
McCain Rustic Oven Chips
1/ Flake the flesh of the mackerel, making sure that you remove all the bones and skin.
2/ Mix together with the barley, parsley and half the beaten egg.
3/ Season well and shape into little cakes.
4/ Dip into the flour, then the remaining egg and finally coat with polenta to form a crust.
5/ Rest for 10 minutes in the fridge to set.
6/ Drizzle with a little avocado oil and bake in the oven for eight minutes or until crispy.
7/ Serve with the oven-baked chips and a fresh green salad.
Makes 4 fish cakes. Per fish cake: 1 075kJ, 11g protein, 33g carbs, 9g fat, 2g fibre, 176mg sodium