Often people want to know a substitute for bread. I think the yaki nori wraps, which my family can’t get enough of at the moment, would be a great bread substitiute . I try to double the dip we use on the Yaki Nori, so we can use the leftover dip with vegetable sticks later. I found this cashew dip recipe and we love it.
Open Yaki Nori Wrap
julienne vegetable (cucumber, capsicum, carrot, celery)
For the nut pate:
150g Cashew Nuts
¼ cup water
Chunk of fresh ginger
1 Tablespoon of lemon juice
1 Tablespoon of Tamari
+ Sheets of yaki nori (dried seaweed sheets)
Blend the nuts to a crumb and slowly add the water and lemon juice, then the minced garlic, ginger and Tamari till it resembles a smooth (not runny) consistency.
Take a sheet of nori and place it shiny side down. Spread the Nut pate in a straight line along the bottom edge covering about 3 cm of the yaki nori, at the top of the pate edge, place a line of meat, and some julienned vegetables, carrot etc, on top of this 3 cm covering of nut pate– then roll. Just before reaching the end of the sheet wet the exposed strip with a little water. Apply gentle pressure to join the edges of the nori. You can eat them in the big roll or cut them up for little samples.
At a picnic dinner recently I made some fish and prawn cakes with mayonnaise. They were served cold and were a real hit! They were best when still warm, but everyone still wanted to know the recipe. I packed them into our picnic supplies with paper towel in-between the layers. Double the recipe and keep as a quick snack.
Fish and Prawn cakes with Mayonnaise
500g boneless white fish fillets (I used barramundi)
500g green prawn cutlets, shell and tails removed
4 kaffir lime leaves, shredded
1 red chilli, chopped (more if you love the heat)
4 whole coriander stems roots and leaf, washed and chopped
1 tsp sea salt flakes
olive oil, for frying
Mayonnaise for dipping
Finely chop the fish and prawn meat quickly in a food processor (don’t puree them). Put the chopped ingredients into a large bowl. Add lime leaves, chilli, coriander, salt and egg and mix together with your hands.
Shape one large spoonful of the mixture into a ball shape. Repeat with the remaining mixture to make 20 cakes. Heat a large frying pan over medium heat. Pour enough oil to just cover the pan. Place cakes in the pan and push to flatten. Cook cakes in batches for roughly 5 minutes, checking that they are golden and cooked through.
Serve with a quartered lime and mayonnaise.
Optional – Serve them on a bed of cucumbers, tomatoes and shallots. Or provide a selection of those vegetables as vegetable sticks add carrots, celery,capsicum and provide the little grape tomatoes.