If the weather trend continues then the Easter bunny will need a rain jacket next week and there will be some pretty soggy hop-prints around the gardens and driveways of Bermuda.

We’re happy about the tank being full to the brim but getting a little impatient for sunny days with a warm breeze. I love the interval of time where summer feels deeply refreshing.

Easter is such an amazing time and there’s nothing quite like kites on the beach!

Now if Easter for you means endless chocolate, fishcakes and hot cross buns, let me dilute the madness for you a little.

A fishcake with a hot cross bun typically provides what I call “double carbs” because you’re getting carbs from both the potatoes and the bread.

One way to reduce the impact of that is to bump up the fish (more protein) and also swap some of the potato out for cauliflower (less carbs).

We’re not getting rid of the potato entirely, just diluting it a little! I also add lots of curry powder and turmeric to my fishcakes for some delicious spice and a good dose of liver-loving antioxidants.

Cauliflower is great for your liver too – in fact any of the cruciferous veg are, so that includes broccoli, Brussels sprouts, leafy greens and radishes. You just might not get away with Brussels in your fishcakes, unless you have some diehard Christmas sprout lovers in your midst!

I’m not going to tell you not to put your fishcake in a hot cross bun – some traditions are sacred! But maybe don’t do that for days on end. Once Easter is over, try pairing leftovers with lots of green salad or just some stir-fried veg. Especially if you have lots of chocolate still hanging around the house.

Anyway, here’s how I do my fishcakes! How do you do yours?

Healthy fishcakes for Easter (Serves 4-6)

1 white onion, peeled and finely chopped

4 fillets wild salmon or cod, 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

½ head cauliflower, broken into small florets

1/4 tsp sea salt

1.5 tsps curry powder

1/2 tsp turmeric

2 tbsp chopped fresh cilantro

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.

7. Shape the mixture into balls, flatten them slightly and chill until ready to cook.

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 to 4 minutes each side, until golden and piping hot.

Catherine Burns is a fully qualified clinical nutritionist. She can be contacted at 291-4725 or clinicalnutrition@gmail.com