tmedia
Main content

https://www.lifestylefood.com.au/recipes/6264/smoked-haddock-fishcake-with-tomato-and-olive-salsa

LifestyleFOOD.com.au

Smoked haddock fishcake with tomato and olive salsa

Ingredients

  • 70g smoked haddock

  • 1 tbsp fresh coriander, chopped

  • 120g tinned potatoes, drained

  • 1 egg

  • ½ red chilli, seeded and chopped

  • 1 tomato, seeds removed and chopped

  • 50g kalamata olives, pitted

  • 30g courgette

  • 1 lemon

  • 20g breadcrumbs

  • Flour for dusting

Method

  • 1.

    Combine the haddock, breadcrumbs, half the coriander, the zest of the lemon, potatoes, chilli, a small squeeze of lemon juice and the egg in a bowl.  Mould into a cake shape and dust with flour. Fry in olive oil for 2 minutes. Flip the cake into a dry pan and cook in the oven for a further 3 minutes at 180C.

  • 2.

    Cut the courgette into matchsticks and marinate with half the remaining lemon juice and a glug of extra virgin olive oil.  Leave for 5 minutes.

  • 3.

    To make the salsa, toss the olives and tomato with the remaining coriander and the rest of the lemon juice.

  • 4.

    Serve the fishcake with the salsa scattered around it and the courgette on top.

» Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings