Recipe: Crunchy Polenta Fish Cakes

Ingredients:

• 125g brown rice
• 500g white fish
• 2tbsp creme fraiche
• 1tbsp fresh coriander
• 1tbsp frech mint
• Juice of 1/2 lemon
• 3tbsp polenta
• 30g plain crisps (crunched up)
•  1tbsp olive oil
• salt and pepper

Instructions:

1.  Cook the rice for 30 minutes, drain and set aside.
2. Mash the fish, creme fraiche and rice together until roughly combined.
3. Stir in the coriander, mint, lemon juice and seasoning.  Cover and chill.
4. Mix the polenta and crisps.  Divide the fish mixture into eight equal portions and shape each into a cake.  Roll each cake in the polenta mix.
5. Fry the fish cakes in the oil for five minutes on each side.  Serve with a leafy green salad.