Ingredients:
For the fish cakes:
3 white fish fillets, around 10 oz in total
1 oz of cornstarch
1 tsp of mixed seasoning, for fish
1 egg
1 tbsp of MV the dressing
Serve with:
Cooked bulgur wheat, dressed with MV The Dressing and fresh parsley
Instructions:
Add the fish cakes ingredients to a blender and blitz until smooth
Shape into meatballs and cook in a medium hot pan, with some oil, for 2-3 minutes on each side, until golden brown
Serve with the bulgur