Crab + whiting rissoles with capsicum + tomato jam + roasted red capsicum salad

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Wild Weed Pie: A Lifetime of Recipes

By Janni Kyritsis and Roberta Muir

Published 2006

  • About

Customers often love simple dishes like this one so much that chefs don’t dare take them off the menu. But chefs thrive on new things. I can still hear my second chef, Lauren Murdoch, saying, ‘Can we please take those bloody fishcakes off the lunch menu? I’m sick of cooking them.’