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Check out the latest recommended times in our Cooking Guidelines.
Smoked Haddock Fishcake With A Summer Salad
Smoked haddock fishcake, mixed leaf black olive and tomato salad, Harissa dressing.
High protein
1/3 daily fibre
4 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 15g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 75g seasonal tomatoes
- 4 spring onion
- 40g mixed salad leaves
- 280g diced cod fillets (Fish)
- 1 handful of fresh coriander
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 sweet potato
- 30g panko crumb (yellow pea flour)
- 1 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 80g green beans
Nutritional Information
Calories: 607
Protein: 44g
Carbs: 55g
Fat: 24g
Ingredients
- 2 tsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 4 spring onion
- 15g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 75g seasonal tomatoes (use half)
- 80g green beans (use half)
- 40g mixed salad leaves (use half)
- 1 handful of fresh coriander (use half)
- 1 cod fillet (skin off) (Fish)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 30g panko crumb (use half) (yellow pea flour)
- 1 sweet potato (use half)
Nutritional Information
Calories: 646
Protein: 46g
Carbs: 57g
Fat: 28g
Smoked Haddock Fishcake With A Summer Salad
Smoked haddock fishcake, mixed leaf black olive and tomato salad, Harissa dressing.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Bring a large saucepan filled with hot water to a boil
- Pull out a small mixing bowl, 1 large bowl, 1 large frying pan, a masher
- Place the haddock onto the lined baking tray. Drizzle with 2 tsp oil and season with sea salt and black pepper. Bake for 25-27 mins, until cooked through.
- Roughly chop the sweet potato into 2 cm chunks (peel optional), then add to the saucepan of water. Simmer for 15-18 mins, until soft, then drain. Return to the pan and mash.
- Thinly slice the spring onion. Roughly chop the coriander. Zest and cut the lime in to 4 wedges. In a small bowl, mix the harissa paste with the yoghurt. Season with salt and pepper. Trim the green beans and add to the roasting tray for the final 10-12 mins of cooking.
- Once the sweet potato is cooked, flake the haddock into the pan and mix with the spring onions, coriander and smoked paprika & oregano. Shape into 2 fish cakes (1 for 1 person) Coat in the panko breadcrumbs. Heat the large frying pan with 2 tsp oil and fry on each side for 5 mins on each side until golden.
- Make the salad; Halve the tomatoes and olives. Mix both in a large bowl with the salad leaves, roasted green beans and 2 tsp olive oil. Season with salt and pepper.
- Serve the fish cakes with the salad and a dollop of the dressing.
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