Fish cakes with watercress and spinach salad

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Lables: High protein Low carb Low fat Low kilojoule Low sugar Lower gi Peanut free Shellfish free Tree nut free
  1. Combine fish, eggs, breadcrumbs and parsley in a large bowl. Season with salt and pepper. Divide mixture into eight equal portions and shape into 8cm-diameter patties.
  2. Heat half the oil in a large non-stick frying pan over medium- high heat. Add the patties and cook for 3-4 minutes each side or until golden brown and just cooked through.
  3. Meanwhile, use a vegetable peeler to peel the cucumber lengthways into ribbons. Place in a bowl with spinach, watercress and tomato. Drizzle with remaining oil and toss to combine.
  4. Serve fish patties with the salad and tartare sauce.

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700g firm white boneless fish fillets , chopped
2 eggs, lightly whisked
45g dried breadcrumbs
2 tbsp finely chopped fresh continental parsley
Salt & freshly ground black pepper
2 tbsp olive oil
1 Lebanese cucumber
1 bunch English spinach, trimmed, washed, dried, roughly torn
1/2 bunch watercress, leaves picked, washed, dried
1 large tomato, roughly chopped
1 x 220g jar tartare sauce

Adv

Autors
Preparation time
12
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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