Fish cakes with herbs & labneh
Fresh and full of flavour
Mince 250g skinless flathead fillets and 300g skinless trout fillets by hand with a sharp knife or pulse in a food processor very briefly until you have a coarse texture that is not at all smooth – you want to retain some texture. Put the minced fish in a wide bowl and add 2 tbsp roughly chopped mint, 35g
