Fish Cake with Salad
Serves 420 mins prep30 mins cook
A delightful dish combining kidney bean rice salad with fish cake, enhanced by a chimichurri dressing. The salad features fluffy rice, plenty of beans, veggie stock, shallots, garlic, and spring greens, topped off with a fresh avocado, radish, coriander, and lime salsa. Served with the necessity of mayonnaise and a zesty chimichurri made from olive oil, lemon zest, lemon juice, red wine vinegar, garlic, and leftover herbs.
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Instructions
1: Cook kidney beans, rice, veggie stock, shallots, garlic, and spring greens together. 2: Prepare avocado, radish, coriander, and lime salsa for a fresh topping. 3: Toast cashew nuts for garnish. 4: Combine fresh tomatoes, spring onion, and cucumber for crunch. 5: Make chimichurri dressing with olive oil, lemon zest, lemon juice, red wine vinegar, grated garlic, mint, and parsley. 6: Assemble the dish with fish cakes, the bean salad, and the chimichurri dressing.View original recipe