Fish cakes with watercress and spinach salad

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Recipe «Fish cakes with watercress and spinach salad» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.