• 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


  • 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.

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