Fish cakes with lemon and pine nuts

Add a green salad to Rachel Allens delicious fish cakes for a perfect, healthy light supper
By Rachel Allen
Fish cakes with lemon and pine nuts
  • Rating:
  • 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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