- Serves: 2
- Cook Time: 10 minutes
- Prep Time: 10 minutes
- Effort: medium
- 4 tsp groundnut or sunflower oil
- 200 g skinless haddock, hake, salmon or cod, cut into 1cm dice
- 2 tsp toasted coriander seeds, ground
- 2 tbsp chopped coriander or dill
- 25 g parmesan, finely grated
- 75 g white breadcrumbs
- 50 g toasted pine kernels
- 1/2 lemon, juice and zest only
- 1 large egg, whisked
For the tomato and mint salsa
- 1 large or two smallripe tomato
- 2 tsp chopped mint
- 1 cloves garlic, crushed
- 1/2 lemon, juice only
- pinches sugar
1. For the salsa: Mix the tomatoes, chopped mint and garlic in a bowl and stir in the lemon juice. Season to taste with a pinch of salt, pepper and sugar. Set aside while you make the fish cakes.
2. Put a wide frying pan or sauté pan on the heat, allow to get slightly hot, then add half the oil, the fish and ground coriander. Toss in the pan for 2 minutes until fish is just opaque. Season with salt and freshly ground pepper.
3. Put the cooked fish into a bowl, add chopped coriander, parmesan, breadcrumbs, pine nuts, lemon juice and zest and stir until combined. Add enough beaten egg to bring it together to a softish mixture (if the egg is very large you may not need it all). Season to taste, then shape into 4 fish cakes with your hands.
4. Heat the remaining oil in a frying pan on a medium heat and add the fish cakes. Reduce the heat slightly and cook gently for 3-4 minutes on each side until golden brown on both sides.
5. To serve, put the fish cakes on two warmed plates and serve with the tomato, yogurt and mint salsa.
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