Fish Cakes with Lemon and Pine Nuts
Life on Hushabye Farm
Life on Hushabye Farm
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  • For the Fish Cakes
  • 200 g skinless Haddock, Salmon, Hake or Cod cut in small dice
  • 1 teaspoon of ground coriander
  • 2 tablespoons of chopped coriander or dill
  • 25 g of grated parmesan cheese
  • 75 g of white breadcrumbs
  • 50 g of toasted Pine Nuts
  • 1 large egg whisked
  • 1 large or
  • 2 small ripe tomatoes chopped
  • 1 clove of garlic crushed
  • 2 tablespoons of natural yoghurt
  • 2 teaspoons of fresh mint chopped
  • 2 tablespoons of oil in a frying pan and cook for about
  • 4 minutes on each side until golden brown
  • 1 to toast the pine nuts toss in a frying pan for
  • 2 the accompanying sauce is much more flavoursome when served at room temperature as the sweet tomato taste shines through so if making ahead remove from the fridge an hour or so before serving



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