Fish cakes with Grilled Veggie Salad

Method

1. Place all of the fish cake ingredients in a large bowl and gently mix to combine. Form into patties and place on plates or a tray. Set aside, if you have space in your fridge you can keep them there at this stage.
2. Heat oven to 210C bake or 190C fan bake.
3. Combine the courgettes, capsicums, garlic, onion, oil, salt and pepper in a roasting tray or large baking dish and toss to coat.
4. Bake for 15-20 minutes or until the vegetables are cooked to your liking. Once cooked gently toss through the fresh salad leaves.
5. As the vegetables bake, heat a large frying pan on the stove over high heat, add enough oil to form a light layer on the bottom on the pan.
6. Dip the patty in the egg and lightly coat in the flour, fry on each side for about 3-5 minutes or until golden and crisp. Do this until all the fish cakes are cooked.
7. To serve, portion fish cakes and grilled salad on plates.