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Spiced fishcakes with chilli & lime slaw
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2 x sweet potatoes
2 x 240g packs smoked haddock fillets
1 tbsp Cooks’ Ingredients Piri Piri Rub
5 tbsp plain flour
½ small white cabbage, cored and finely shredded
½ small red cabbage, cored and finely shredded
2 tsp Belazu Urfa Chilli Paste
1 lime, juice
25g pack fresh coriander, chopped
1 tbsp olive oil
1. Preheat the oven to 200°C, gas mark 6. Prick the potatoes and bake for about 45-50 minutes until tender, allow to cool slightly. Meanwhile, poach the fish in boiling water for 2 minutes until just cooked, drain and pat dry.
2. Halve the potatoes, then scoop the flesh into a bowl, flake in the fish and stir through the piri piri rub, plus 1 tbsp flour and some seasoning. Put the remaining flour onto a plate. Divide and shape the potato mixture into 4 patties, toss each in the flour, then refrigerate on a lined tray for 20 minutes.
3. Meanwhile put the cabbage into a large bowl, then add the chilli paste and lime juice. Season well and massage together. Stir through the coriander. Warm the olive oil in a large frying pan, fry the fishcakes for about 5 minutes each side until golden and thoroughly cooked, then serve with the slaw.
Typical values per serving:
2 of your 5 a day/low in sat fat
This recipe was first published in February 2022.