Crispy Fish Fillets , Savoury Lamb Patties & Tossed Carrot Salad

1/2 cup dry breadcrumbs
1/2 cup ground or finely chopped almonds
1 egg , lightly beaten
1 tablespoon water
500 g ( 1 lb ) skinned and boned white fish fillets
Salt and freshly ground pepper
1/2 cup plain flour
125 g ( 4 oz ) butter
1/2 cup flaked almonds
1 tablespoon lemon juice

Combine breadcrumbs and ground almonds in shallow dish.

Combine egg and water in separate dish and beat well with a fork.

Sprinkle fish lightly with salt and pepper. Coat in the flour , dip into the prepared egg mixture , then press into breadcrumb - almond mixture. , coating well.

Mix 30 g ( 1 oz ) of the butter in frying pan over high heat ; add fish. Cook, turning once and adding 30 g more butter , until the fish is tender, about 5 minutes.

Transfer to heated platter and keep warm.

Melt remaining butter and saute flaked almonds until golden; stir in lemon juice.

Pour sauce over fish serve at once.

60 g ( 2 oz ) butter
1 small clove garlic, finely chopped
1 teaspoon dried basil leaves or 1 tablespoon chopped fresh basil leaves
Lemon juice to taste
A pinch ground cumin ( jeera powder )

750 g ( 1 1/2 lb ) lamb mince
Salt and pepper powder to taste
1 teaspoon cumin ( jeera ) powder
1 1/2 teaspoon cooking oil for frying

Blend together butter , garlic, basil , lemon juice and cumin , mixing well ( You can use a food processor for blending ).

Shape mixture into a thick log and roll ( like a sausage ) in foil or greaseproof paper. Chill or freeze until firm.

Combine the lamb mince, salt , pepper and ground cumin to taste.

Shape into 4 to 6 equal - sized patties.

Shallow fry in the oil until tender, about 8 to 10 minutes per side, depending on thickness.

Serve each patty with a slice of the savoury butter on top.

3 medium carrots , shredded
1 small green capsicum , seeded and chopped
2 tablespoon olive oil
1 tablespoon grated orange peel
1 tablespoon lemon juice
Salt and pepper powder to taste

Combine carrots and capsicum. Stir together in oil , orange peel and lemon juice ; pour over vegetables and mix well. Season to taste with salt and pepper. Cover ; chill until served.