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    Spiced fishcakes with chilli & lime slaw

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    Spiced fishcakes with chilli & lime slaw

    • Preparation time: 25 minutes + chilling
    • Cooking time: 55 minutes-1 hour
    • Total time: 1 hour 25 minutes

    Serves: 4


    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.

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