Smoked haddock fishcakes with tartare relish
Give comforting fishcakes a healthy makeover with our flavour-packed recipe
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 minutes
- Put the haddock on a microwave-safe plate, cover with clingfilm and cook on high for 3 minutes. Allow to cool for a few minutes then remove any skin and flake. Mix the mash and peas together then fold in the fish, the parsley and the lemon zest with some seasoning.
- Shape into 4 cakes, spray a non-stick pan with spray oil and fry the fishcakes on each side for 5 minutes or until golden and crisp.
- To make the dressing tip the remaining parsley, lemon juice, shallot, cornichons and capers into a small bowl and add the olive oil. Serve with the fishcakes and some steamed green beans if you like.
Per serving
304 kcalories, protein 29.8g, carbohydrate 31.2g, fat 7.6 g, saturated fat 1.2g, fibre 4.8g, salt 3.22 g
Recipe from olive magazine, October 2011.
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http://www.bbcgoodfood.com/recipes/1716639/
http://www.bbcgoodfood.com/recipes/1716639/
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Ingredients
- 250g smoked haddock
- 300g floury potatoes , peeled, cooked and mashed
- 100g frozen peas , defrosted
- small bunch parsley , chopped
- 1 lemon , zested and juiced
- spray oil , for frying
- 1 shallot , finely chopped
- 1 tbsp cornichons , finely chopped
- 1 tbsp small capers , drained
- 1 tbsp olive oil
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 minutes
Ingredients
- 250g smoked haddock
- 300g floury potatoes , peeled, cooked and mashed
- 100g frozen peas , defrosted
- small bunch parsley , chopped
- 1 lemon , zested and juiced
- spray oil , for frying
- 1 shallot , finely chopped
- 1 tbsp cornichons , finely chopped
- 1 tbsp small capers , drained
- 1 tbsp olive oil
Per serving
304 kcalories, protein 29.8g, carbohydrate 31.2g, fat 7.6 g, saturated fat 1.2g, fibre 4.8g, salt 3.22 g
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26 October 2011
Allan Lewis commented on this recipe
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