Lemon And Dill White Bean Dill And Cauliflower Fish Cakes | Donna Hay

Ingredients

• 1 lemon, sliced
• 4 cloves garlic, sliced
• 6 x flat-leaf parsley sprigs
• 1 litre water
• 500g skinless snapper fillets
• 500g cauliflower florets
• 400g can butter (lima) beans, rinsed and drained
• extra ½ cup flat-leaf parsley leaves, finely chopped
• ¼ cup dill sprigs, finely chopped, plus extra sprigs to serve
• ½ cup (50g) quinoa flakes
• 1 eggwhite
• 1 teaspoon finely grated lemon rind
• sea salt and cracked black pepper
• ½ cup (100g) fine semolina
• 1 tablespoon extra virgin olive oil
• watercress and lemon wedges, to serve
• cornichon and dill mayonnaise, to serve (See link below recipe)