Party Fish Cakes Three Ways 

Fish

• Preheat the oven to 200 ºC.
• Lay frozen fish cakes onto 2 baking trays. Place into the oven for 15-20 minutes and cook until golden and crunchy. Alternatively cook in an air fryer for the recommended time.

Horseradish Crème Fraîche

• Mix the crème fraîche, creamed horseradish, baby capers and the zest and juice of 1 lemon  together in a bowl. Season and adjust according to your taste.

Sriracha Mayonnaise 

Mix the Sriracha sauce, mayonnaise and lemon juice together in a bowl. Season and adjust according to your taste.

Herby Salsa Verde & Avo

• Add the chopped wild rocket, dill, chives, Italian parsley, baby capers, olive oil, red wine vinegar and lemon juice to a bowl and mix to combine. Season and adjust according to your taste.
• Cover each sauce and store in the fridge until ready to use.

To Assemble

• When you are ready to serve, have the cooked fish cakes on serving platters and top with the three topping combos.
• Add a dollop of horseradish crème fraîche to 12 fish cakes, then garnish with a sprinkle of chopped chives and lemon zest.
• Add a dollop of Sriracha mayo to 12 fish cakes and then add a small stack of slaw to each. Sprinkle with sesame seeds and garnish with chopped coriander.
• Add a small stack of avocado cubes to 12 fish cakes and season with salt and black pepper. Dress with a teaspoonful of salsa verde and garnish with a frond of dill.