The kids (and you) will love this recipe from Karen Inge’s book Let’s Eat Right! For Kids.

Approximately 8 serves 

Fish cakes

500g ling fillets
1 egg, lightly beaten
1 tablespoon fat free natural yoghourt
1 tablespoon chopped fresh coriander or parsley
2 green onions, finely sliced
2 teaspoons lemon juice
2 teaspoons teriyaki sauce
1/3 cup fresh breadcrumbs

Veggie Chips

1 piece pumpkin, peeled and sliced
2 medium parsnip, peeled and sliced
Oil spray

• Puree all fish cake ingredients, except breadcrumbs, in a food processor.  With damp hands, shape mixture into 8 patties and toss in breadcrumbs.  Refrigerate for 30 minutes or until firm. 
• Spray barbecue or non stick pan with oil and cook vegetables and fish cakes over moderately high heat for about 5 minutes each side, turning once.   

Serve with:

• Steamed rice
• Asian style salad of greens, grated carrot, shredded red cabbage, bean sprouts and fresh coriander

  Alternatives:

•  For a different taste switch breadcrumbs with polenta
• Bake veggie chips in the oven with a very light brushing or spray of oil
• Make mini fish cakes for the younger members of your brood or to serve as a finger food
• For a novelty night wrap individual serves in brown paper and enjoy picnic style on a rug in the backyard