Fish Cakes with Lemon and Pine Nuts and Tomato, Yoghurt and Mint Sauce
By Rachel's Food For Living
Published on 25 April 2022
These are such lovely little fish cakes. The savoury pink sauce looks quite delightful and tastes delicious!Time and servings
30 minsTotal time
2Servings
15 minsPrep time
15 minsCooking time
Ingredients
- 50 g of toasted pine nuts
- 4 tbsp of peanut or sunflower oil
- 1 clove of garlic, peeled and crushed
- 1 pinch of sugar
- 3 tbsp of fresh coriander or dill, chopped
- 75 g of white breadcrumbs, (can be frozen)
- 0.5 lemon, finely grated zest and juice or half, plus 2-3 tspn extra juice
- 2 tbsp of olive oil
- 1 large of tomato, chopped
- 2 tbsp of natural yoghurt
- 2 tsp of mint, chopped
- 1 pinch of salt
- 1 pinch of pepper, freshly ground
- 200 g of skinless haddock, hake, salmon or cod, cut into 1cm dice
- 2 tbsp of ground coriander seeds
- 25 g of parmesan cheese, finely grated
- 1 large of egg, whisked
- 3 large handfuls of watercress leaves, thicker stalks removed
Method
Step 1
First make the sauce. Whiz or liquidise the tomatoes and garlic, strain into a small bowl and stir in the yoghurt and mint, season to taste with a pinch of salt, pepper and sugar. Set aside while you make the fish cakes.Step 2
Place a wide frying 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 (if the egg is very large you may not need it all). Season to taste, then shape it into 4 fish cakes in your hands.Step 3
For the coriander dressing, mix together the olive oil, lemon juice and coriander and season to taste, adding more lemon juice if necessary.Step 4
To cook the fish cakes, place in a frying pan on medium heat, heat the remaining oil and put in the fish cakes. Turn down the heat slightly and cook gently 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 tomato, yoghurt and mint sauce and the watercress salad drizzled with just enough dressing to make the leaves glisten.Step 5
Rachel's handy tip: To toast the pine nuts (or any other kind of nut), toss them in a dry pan for 2-3 minutes until golden over a high heat.