Crab and Smoked Haddock Fish Cake, Herb and Garlic Aioli, Cress and Horseradish Salad

A surprisingly quick and very tasty fish cake twist

Ingredients


  • 200 g white crab meat
  • 200 g natural smoked
  • 1 tbl spoon thai fish sauce
  • 1 tsp chopped dill
  • 1 tsp chopped coriander
  • 1 tsp chopped parsley
  • 200 g mashed potato
  • 1 chilli (deseeded & diced)
  • 1 cup mayonnaise
  • garlic & herb aioli:
  • 1 clove garlic (peeled & crushed)
  • 1 tsp chopped chives
  • 1 tsp chopped parsley
  • 1 tsp chopped coriander
  • salad ingredients:
  • 1 large bunch watercress or any salad leaf
  • 1 tblsp spoon freshly grated horseradish
  • juice of ½ lemon
  • 2 tblsp spoons olive oil

Method

  1. Mix all ingredients well and season. Then shape the mixture into eight round fish cakes.
  2. Dip into flour, beaten egg and then fresh white breadcrumbs.
  3. Heat two table spoons of sunflower oil in a large pan and brown the fish cakes on both sides.
  4. Transfer to oven and cook for 10 mins at 170°C.
  5. Mix the ingredients for the garlic and herb aioli together and toss the salad together. Dinner is served!




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