Martin Shanahan creates these delicious fishcakes.


  • 250 g pollock (cod/haddock/ling can be used too)
  • coriander sprig (according to taste)
  • 1 spring onion
  • a thumb size piece of ginger
  • 1 egg (whisked)
  • 0.5 red chilli, finely chopped (quantity according to taste)
  • sea salt
  • lime juice
  • for the asian slaw:
  • chinese cabbage
  • 1 carrot
  • mangetout
  • sesame oil
  • juice of ½ a lime
  • sesame seeds (toasted)
  • for the dipping sauce:
  • 50 ml white vinegar
  • 1 dsp apricot jam
  • juice of 1/2 lemon


  • Cut the pollock into chunks. Chop the coriander and slice the ginger. Finely chop the chilli. Blitz the fish in a food processor and then add the spring onion and coriander then add some grated ginger, followed by finely chopped chilli.
  • Add the egg to bind the mix then the lime juice and sea salt. Blitz. And leave in the fridge for 20 minutes before portioning and shaping into fishcakes.
  • For the Asian Slaw:
  • For the Asian slaw finely slice the chinese cabbage (or the heart of a summer cabbage), then chop fine strips of carrot and Mangetout. Add the juice of half a lime and the toasted sesame seeds.
  • A drizzle of sesame oil, sea salt and mix. And it’s ready.
  • For the Dipping Sauce:
  • Take one dessert spoon of apricot jam and add half the juice of a lemon and the white vinegar. Bring this to a simmer in a pan.
  • From the blitzed mixture use an ice cream scoop or two spoons and put out several small balls on a plate and pat down with a fish slice or a spatula to form little cakes. Fry these on both sides for 2-3 minutes.
  • To serve place some slaw in the middle of the plate with 2 cakes on top and some sauce on the side for dipping.

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