method

• Mix fish with egg, mashed potato if using or half the breadcrumbs, the herbs, lemon zest and seasoning.
• Divide into six, form into cakes and set aside in the fridge to firm up.
• When ready to cook roll the fish cakes in the remaining breadcrumbs and either bake in a hot oven (180°C) for 15-20 mins, or cook on a BBQ for 4-5 mins each side placing a square of tin foil under each one to prevent breaking up on the rack.
• Shallow frying in sunflower oil for 3-4 minutes each side also suitable method.
• Serve with a little salad and tartare sauce.

Tartare Sauce

• Chop 3-4 small gherkins or dill pickles finely and add to the natural yogurt with 1 tsp capers, a squeeze of lemon juice and salt and pepper

method

• Put the Glenisk Organic Greek Style Natural Yogurt in a bowl
• Peel & chop up the orange and add to the yogurt
• Chop up the dark chocolate and sprinkle over the top with the pistachios
• Drizzle with honey and add some fresh, chopped mint

method

• Check the crab meat thoroughly for any pieces of shell before adding it to a large mixing bowl along with the breadcrumbs, yogurt, tarragon, chives, spring onion, lemon zest, potato and combine well. Season with salt and pepper to taste.
• Form six equal round shapes of the mixture with your hands and place on a lined tray. Allow to chill for an hour or two in the fridge.
• Heat a pan and add some oil. Then add the crab cakes in batches to cook over a medium heat until golden brown on both sides. Place them in a warming oven until all the cakes have been cooked.
• For the Yogurt Tartare Sauce, combine the yogurt, capers, gherkins, parsley and lemon juice. Sprinkle with the paprika and serve with the crab cakes.

method

• Add the vanilla extract to the Glenisk Organic Greek Style Natural Yogurt and mix together
• Spoon 1 tablespoon of Vanilla and yogurt mix
• Add a sprinkle of the fine chocolate on top of the yogurt.
• Combine and mix the water and almond extract in bowl.
• Dip each piece of sponge into the water and almond extract mix quickly and place on top of the chocolate to complete a full layer(you may not need to use all water). You can break up the sponge to make an even layer.
• Spoon over a generous layer of yogurt and garnish with remaining chocolate, coconut slivers, toasted almond slivers and dried rose petals.