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

Preparation info
  • Serves


    • Difficulty


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.’


  • 1 tablespoon butter
  • ½ cup sliced spring onions, green part only
  • 2


To make the capsicum salad, preheat oven to 220°C. Brush red and yellow capsicums with a little olive oil and roast in the oven until the skin blackens, turning carefully to make sure they blacken evenly.* Seal in a plastic bag until cool enough