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Order by: 31/07/16   Min spend: £80   Terms apply

Fish Cakes with Lemon and Pine Nuts and Tomato, Yoghurt and Mint Sauce

These are such lovely little fish cakes. The savoury pink sauce looks quite delightful and tastes delicious!
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  1. 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.

  2. 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.

  3. 3

    For the coriander dressing, mix together the olive oil, lemon juice and coriander and season to taste, adding more lemon juice if necessary.

  4. 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.

  5. 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.


  • 1 Large tomato, chopped
  • 1 Clove garlic , peeled and crushed
  • 2 tbsp natural yoghurt
  • 2 tsp mint, chopped
  • 1 Pinch salt
  • 1 Pinch pepper , freshly ground
  • 1 Pinch sugar
  • 4 tbsp peanut or sunflower oil
  • 200g skinless haddock, hake, salmon or cod , cut into 1cm dice
  • 2 tbsp ground coriander seeds
  • 3 tbsp fresh coriander or dill , chopped
  • 25g parmesan cheese , finely grated
  • 75g white breadcrumbs , (can be frozen)
  • ½ lemon, finely grated zest and juice or half, plus 2-3 tspn extra juice
  • 50g toasted pine nuts
  • 1 Large egg, whisked
  • 2 tbsp olive oil
  • 3 large handfuls watercress leaves , thicker stalks removed

Serves 2

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Recipe published with permission of Harper Collins.

Rachel's Food For Living

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