Here we go, Good Friday is around the corner. We’re keeping our fingers crossed for a gorgeous, breezy day, perfect for egg-hunts and kites. We’ve always started the day with a hunt and I’m hoping my teens are still on board. There’s something so great about watching them abandon being grown up and race around the garden. Perhaps they will be too cool for it though, we shall see. Little Atticus is still too small to be excited about the Easter Bunny so I find myself at a curious in-between stage. Maybe the one who will be most enthusiastic is me.

I also love Easter cooking. Let’s be honest, making fishcakes is a pain in the butt, but (!) they are so worth it. I’ve found the key to true enjoyment is making them in advance, so that I’m not a flour-coated mess when I get to the table. It took me a while to get my recipe right. Don’t be mad, I’m not a salted codfish fan so I use regular cod – although sometimes I use salmon (or a combo) so we can pack in more Omega 3. I also use a potato, sweet potato and cauliflower mix, to increase the antioxidants and fibre. And finally, I season with curry powder – because they are simply so delicious this way!

So, if you are down for some non-traditional fishcakes, give these a try. Serve in a hot cross bun, or with a giant pile of salad. Try not to have a bun AND mac ’n’ cheese otherwise you are really overdosing on the carbs. Not only is that not great for you but it will make you feel sluggish and sleepy and less able to enjoy your day. You don’t want to be too tired to get your kite up! (gentlemen, behave).

You should also try an incredibly simple roasted smoked salmon salad that is PERFECT for helping you detox from all the chocolate next week.

All you do is buy a Ducktrap of Maine roast smoked salmon fillet (most grocery stores) and flake it over lambs lettuce – my favourite leaf. Add some steamed or blanched broccoli and a simple lemon, olive oil and honey dressing. Top with some fresh strawberries for healthy carbs and a dose of antioxidants. It’s quick, simple, colourful and totally delicious. (You could also add some avo which would be pretty spectacular.) Promise you’ll try it? Especially if you’ve gone hard on the Mini Eggs! Enjoy.

Healthy curried fishcakes for Easter (serves 4-6)

1 large Bermuda or white onion, peeled and finely chopped

4 fillets cod (or salmon), skinless and boneless (choose salmon for more Omega 3)

2 large sweet potatoes, peeled and cut into chunks

2 large white potatoes, peeled and cut into chunks

1/2 head cauliflower, broken into small florets

1/4 tsp sea salt

2 tsps curry powder

1/2 tsp turmeric

2 tbsp. chopped fresh cilantro (optional)

3.5 oz organic cornflour or polenta (dried)

Light olive oil

Salt and white pepper for seasoning as desired

Method

1. Sauté the onions in a little light olive oil with the curry powder and turmeric until the onions are tender. Transfer to a large bowl with as much of the spices and oil as possible.

2. Place all of the potatoes in a pan of salted cold water. Bring to the boil and simmer for 15 minutes, until tender. Drain, mash roughly, and set aside to cool.

3. Steam the cauliflower above the potatoes, or steam separately, until tender. Roughly chop and set aside to cool.

4. Meanwhile, put the fish fillets in a large shallow pan and cover with cold water. Bring to the boil, then turn off the heat and leave to cook in the hot water for 20 minutes.

5. Remove the fish from the water, drain well, blot dry and flake.

6. In the large bowl combine the potatoes, cauliflower, fish, spices and fresh cilantro with the spiced onions. Taste and add salt and white pepper as desired. I love white pepper and usually add lots.

7. Shape the mixture into balls, flatten them slightly.

8. Place the cornflour or polenta on a plate and roll the fishcakes in it, to coat. Spray/brush your pan with light olive oil and fry the fishcakes gently for 3-4 minutes each side, until golden and piping hot.

The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in the U.K. Please note that she is not a Registered Dietitian. For details, please go to www.waterfrontwellness.bm. Join Catherine on Facebook www.facebook.com/nutrifitandnaturalnutritionbermuda or instagram @naturalbda