Smoked haddock fishcake with tomato and olive salsa

  • Preparation Time6 mins
  • Cooking Time5 mins
  • Serves1
  • DifficultyEasy
70g smoked haddock
20g breadcrumbs
1 tbsp fresh coriander, chopped
1 lemon, zested
120g tinned potatoes, drained
1 red chilli, seeded and chopped
1 egg
Flour for dusting
30g courgette
Extra-virgin olive oil
50g kalamata olives, pitted
1 tomato, seeds removed and chopped
1) Combine the haddock, breadcrumbs, half the coriander, the zest of the lemon, potatoes, chilli, a small squeeze of lemon juice and the egg in a bowl. Mould into a cake shape and dust with flour. Fry in olive oil for 2 minutes. Flip the cake and cook the other side for 2 minutes.

2) Meanwhile, cut the courgette into matchsticks and marinate with half the remaining lemon juice and a glug of extra virgin olive oil. Leave for 5 minutes.

3) To make the salsa, toss the olives and tomato with the remaining coriander and the rest of the lemon juice.

4) Serve the fishcake with the salsa scattered around it and the courgette on top.

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