Cauliflower and celeriac soup with little brown rice fish cakes recipe

1. 1

   For the soup: fry one finely chopped onion for 5 minutes on a low heat, then add in one finely chopped garlic clove, three finely chopped sticks of celery and two pints of vegetable stock.

2. 2

   Bring to the boil and simmer for 5 minutes.

3. 3

   Add in the diced celeriac and boil for 5 more minutes.

4. 4

   Add 1 diced cauliflower and boil for 3 minutes.

5. 5

   Reduce the heat and simmer for 10 minutes.

6. 6

   Add in a pinch of grated nutmeg and half a teaspoon of tarragon.

7. 7

   Then take off the heat and whizz up in a blender.

8. 8

   For the fish cakes: cook some brown rice for 25 minutes.

9. 9

   You want it to be slightly over cooked so it is stickier.

10. 10

    Drain and leave to cool.

11. 11

    In a bowl mix 1 tsp of lemon zest, 1 tsp finely chopped parsley, 1 tsp of fresh thyme and 1 fillet of pollock (or cod) (shred it with you hands).

12. 12

    Then mix in the cooled rice and massage it all together so it clumps together.

13. 13

    Then form little flattened round balls, place on a lightly olive oiled baking tray and cook in the oven for 12 minutes, turning once.

14. 14

    Season and serve with an edible flower, if you have any.

* Per serving · 4 servings · Values may vary.

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