Prep 20 mins
Cook 10 mins
Someone gave me a photocopy of this recipe - unsure of its original source. Note in the US fresh coriander = cilantro.
For the sauce
- 1 large tomatoes, chopped
- 1 garlic clove, peeled and crushed
- 2 tablespoons natural yogurt
- 2 teaspoons chopped of fresh mint
- fresh ground black pepper
- 1 pinch sugar
For the Fish Cakes
- 4 tablespoons peanut oil or 4 tablespoons sunflower oil
- 200 g skinless haddock, cut into 1/2-inch dice (or cod or salmon)
- 2 teaspoons ground coriander
- 2 tablespoons chopped fresh coriander
- 25 g parmesan cheese, finely grated
- 75 g white breadcrumbs
- 1⁄2 lemon, juice and zest of
- 50 g toasted pine nuts
- 1 large egg, whisked
For the Salad with Coriander Dressing
- 2 tablespoons olive oil
- 2 -3 teaspoons lemon juice
- 1 tablespoon chopped coriander
- 2 cups watercress leaves
- First make the sauce. Whiz or liquidize the tomatoes and garlic.
- Strain into a small bowl and stir in the yogurt and mint. Season to taste with salt & pepper & sugar. Set aside while you make the fish cakes.
- Place a wide frying or saute pan on the heat, allow to get slightly hot, then add half the oil, fish and ground coriander.
- Toss in the pan for 2 minutes until the fish is just opaque.
- In a bowl, mix the remaining ingredients, except the egg, and add the cooked fish.
- Add enough beaten egg to bring it together to a softish mixture.
- Season with salt & pepper.
- Shape into 4 fish cakes.
- For the coriander dressing, mix the olive oil, lemon juice and coriander and season to taste, adding more lemon juice if necessary.
- To cook the fish cakes, plac a frying pan on a medium heat, heat the remaining oil and put in the fish cakes.
- Turn down the heat slightly and cook for 3 - 4 minutes on each side until golden brown on both sides.
- Place the fish cakes on two warmed plates and serve with the sauce and the watercress salad drizzled with just enough dressing to make the leaves glisten.