Fish cakes with watercress and spinach salad
7 min·Australian
Fish cakes with watercress and spinach salad
Ingredients
Fish Cakes
- 700g firm white boneless fish fillets (like ling), chopped
- 2 eggs, lightly whisked
- 45g (1/2 cup) dried (packaged) breadcrumbs
- 2 tbsp finely chopped fresh continental parsley
- Salt & freshly ground black pepper
Salad
- 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
Serving
- 1 x 220g jar tartare sauce
Instructions
4 steps
- 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.
7 min - 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.
Progress
0 / 4 steps