Fish Cakes and Salad

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    Small Shallot 1.0 Piece(s)

    Small Shallot

    Medium Tomato 1.0 Unit(s)

    Medium Tomato

    Mixed Salad leaves 50.0 grams

    Mixed Salad leaves

    Lime 1.0 Unit(s)


    Coriander 5.0 grams


    Basil Leaves 1.0 grams

    Basil Leaves

    Fish Cake 90g 2.0 Unit(s)

    Fish Cake 90g

    • Time : 20.0 mins
    • |
    • Calories: 219.0 kcal
    • |
    • Protein : 24.0 g
    • |
    • Fat : 3.0 g
    • |
    • Carb. : 27.0 g
    : Your Kitchen Essentials
    Utensils: Frying pan | Mixing bowls x 2 |
    Pantry: Salt | Pepper | Your preferred cooking oil | Extra virgin olive oil |
    : Prepare the Ingredients
    Fish Cakes: Keep out of the fridge 15 to minutes before cooking.

    Wash and dry the vegetables prior to chopping (as required):
    - Shallot: peel and chop finely
    - Tomato: chop finely
    - Coriander ; Basil Leaves: chop finely
    - Lime: grate out the zest, cut into halve
    - Mixed Salad Leaves: Just wash and dry.
    : Make the Salsa
    In a mixing bowl combine: shallots, tomatoes, coriander, basil, lime zest, extra virgin olive oil, salt, pepper and the juice from half the lime. Mix well and let it sit for 20 minutes.
    : Pan Fry the Fish Cakes
    Heat a pan to medium heat. Once the pan is hot, add some cooking oil.
    Lightly season the fish cakes before carefully placing them on the pan to fry.
    Cook for about 5 minutes (till the fish cakes are done about 75%) on one side before gently flipping it over to cook on the other side for about 5 mins
    Once the fish cakes are cooked, set them aside for 5 minutes before serving.
    : Finish, Plate and Serve
    In a mixing bowl combine; mixed salad leaves, some extra virgin olive oil, salt and pepper. Toss well.

    Plate and Serve:
    Plate the fish cakes and serve with salsa and salad.