Fishcakes With Lemon and Pine Nuts
- Ready In:
- 30mins
- Ingredients:
- 20
- Serves:
-
2
ingredients
-
For the sauce
- 1 large tomatoes, chopped
- 1 garlic clove, peeled and crushed
- 29.58 ml natural yogurt
- 9.85 ml chopped of fresh mint
- salt
- fresh ground black pepper
- 0.25 ml sugar
-
For the Fish Cakes
- 59.16 ml peanut oil or 59.16 ml sunflower oil
- 200 g skinless haddock, cut into 1/2-inch dice (or cod or salmon)
- 9.85 ml ground coriander
- 29.58 ml chopped fresh coriander
- 25 g parmesan cheese, finely grated
- 75 g white breadcrumbs
- 1 lemon, juice and zest of
- 50 g toasted pine nuts
- 1 large egg, whisked
-
For the Salad with Coriander Dressing
- 29.58 ml olive oil
- 9.85-14.78 ml lemon juice
- 14.79 ml chopped coriander
- 473.18 ml watercress leaves
directions
- 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.
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RECIPE SUBMITTED BY
SolightlyUK
United Kingdom
I am an American living in England. I am married to a Scottish man and we will remain here until he retires... probably another 10 years or so. I've been here nearly 4 years so far. I have been working for about a year as a trainer and training advisor for a large American company based in St Neots. I am getting to travel a bit with my job and absolutely LOVE to travel for pleasure.