My kids love eating with their fingers and wrapping anything in a lettuce leaf so I decided to get creative in the kitchen by giving San Choy Bau a Greek makeover. In this recipe the crispy Greek fish cakes, cabbage slaw and creamy garlic skordalia contrast beautifully with crisp iceberg lettuce leaves.
For a healthier, low fat, low carb version you can grill the fish patties instead of frying them. Loads of fun, imaginative and a flavour combination I’m certain your family and friends have not tried before. Create a memorable dish with maximum wow factor that is simple and easy to prepare. Get wrapping!
Greek San Choy Bau
Serves: 8
Ingredients
- Fish Cakes
- 500g firm white fish fillets, roughly chopped
- 1 potato, finely grated
- 1 egg
- 2 shallots, finely sliced
- 2 tbs chopped flat leaf parsley
- 1 tbs chopped dill
- Pinch of sea salt flakes
- Pinch of cracked pepper
- Gluten free breadcrumbs to coat
- Lemon juice to serve
- Cabbage Slaw
- ¼ cabbage, finely shredded
- 1 carrot, finely shredded
- Handful flat leaf parsley, roughly chopped
- Iceberg lettuce to wrap
- Skordalia to serve
Instructions
- Prepare fish cakes by placing all ingredients (except breadcrumbs) in a food processor or Thermomix and pulsing until just combined. Place mixture in fridge for 30 minutes so fish cakes are easier to shape.
- Remove fish mixture from fridge. Roll into small patties and coat in gluten free breadcrumbs.
- Heat oil in frypan over med heat. Cook fish cakes for two minutes on each side or until golden. Drain on paper towel. Squeeze lemon juice on cakes.
- Prepare cabbage slaw by combining all salad ingredients in a bowl.
- To serve San Choy Bau place a handful of salad, a fish cake and a dollop of skordalia into a lettuce cup. Wrap and eat.
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