Fish Cakes & Kale Salad

SERVES 4

INGREDIENTS:

FOR THE KALE SALAD:

2-3 TBLS Garlic Aioli

1 Cup Kale Leaves (torn)

1/4 Red Onion (diced finely)

1/2 Red Capsicum (diced finely)

3-5 Dill Cucumbers (diced finely)

1 Corn Cob (raw kernels removed)

TO SERVE:

2-4 Fish Cakes

1-2 TBLS Olive Oil or Coconut Oil (for cooking)

METHOD:

1. In a large mixing bowl, combine kale, onion, capsicum, corn, dill cucumbers and garlic aioli. Toss until well combined

2. Heat oil in a non-stick fry pan over a medium heat, cook patties for about 4-5 minutes on each side or until golden brown and cooked through.

* OPTIONAL