Fishcakes With Lemon and Pine Nuts Recipe

Name: Fishcakes With Lemon and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large tomatoes, chopped; 1 garlic clove, peeled and crushed; 2 tablespoons natural yogurt; 2 teaspoons chopped of fresh mint; salt; fresh ground black pepper; 1 pinch sugar; 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; 12 lemon, juice and zest of; 50 g toasted pine nuts; 1 large egg, whisked; 2 tablespoons olive oil; 2 -3 teaspoons lemon juice; 1 tablespoon chopped coriander; 2 cups watercress leaves

Servings: persons

1 large tomatoes, chopped
1 garlic clove, peeled and crushed
2 tablespoons natural yogurt
2 teaspoons chopped of fresh mint
salt
fresh ground black pepper
1 pinch sugar
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
12 lemon, juice and zest of
50 g toasted pine nuts
1 large egg, whisked
2 tablespoons olive oil
2 -3 teaspoons lemon juice
1 tablespoon chopped coriander
2 cups watercress leaves

1
First make the sauce.
2
Whiz or liquidize the tomatoes and garlic.
3
Strain into a small bowl and stir in the yogurt and mint.
4
Season to taste with salt & pepper & sugar.
5
Set aside while you make the fish cakes.
6
Place a wide frying or saute pan on the heat, allow to get slightly hot, then add half the oil, fish and ground coriander.
7
Toss in the pan for 2 minutes until the fish is just opaque.
8
In a bowl, mix the remaining ingredients, except the egg, and add the cooked fish.
9
Add enough beaten egg to bring it together to a softish mixture.
10
Season with salt & pepper.
11
Shape into 4 fish cakes.
12
For the coriander dressing, mix the olive oil, lemon juice and coriander and season to taste, adding more lemon juice if necessary.
13
To cook the fish cakes, plac a frying pan on a medium heat, heat the remaining oil and put in the fish cakes.
14
Turn down the heat slightly and cook for 3 - 4 minutes on each side until golden brown on both sides.
15
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.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 large tomatoes, chopped, 1 garlic clove, peeled and crushed, 2 tablespoons natural yogurt, 2 teaspoons chopped of fresh mint, and more.

Yes, Fishcakes With Lemon and Pine Nuts falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fishcakes With Lemon and Pine Nuts

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