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    Fish Cakes With A Warm Cherry Tomato And Green Bean Salad

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    Fish Cakes With A Warm Cherry Tomato And Green Bean Salad

    Golden fish cakes, roasted cherry tomatoes and fresh beans make a wholesome meal.

    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 4 x 170g packs Waitrose Frozen Smoked Haddock Fish Cakes
    • 250g cherry tomatoes or baby plum tomatoes
    • 1 tbsp olive oil
    • 1 tbsp red wine vinegar
    • 1 tsp light brown muscovado sugar
    • 200g pack trimmed green beans
    • 2 Little Gem lettuces
    • 1 bunch salad onions


    1. Preheat the oven to 200°C, gas mark 6. Place the fish cakes on a baking sheet and cook for 30 minutes until golden, crunchy and piping hot.
    2. Meanwhile, place the tomatoes in a heatproof dish. Mix together the olive oil, vinegar and sugar, then season. Pour over the tomatoes and cook alongside the fish cakes for the last 15 minutes until the tomatoes split, but still hold their shape.
    3. Cook the green beans in a pan of boiling water for 4-5 minutes until tender, then drain well.
    4. Separate the lettuce leaves and slice the salad onions. Toss together with the beans and spoon over the warm tomatoes and their pan juices. Serve with the fish cakes.

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