Fishcake salad

Fishcake Salad

Fishcake-salad

Try this Fishcake Salad, it's delicious with just the right amount of nutritional goodness!

  • 45 mins
  • 4
  • Easy

INGREDIENTS

  • 4 corn on the cobs, husks removed

FOR THE FISHCAKES

  • 2 x 400g tins pilchards in tomato sauce, drained, skins removed and roughly chopped
  • 1 egg
  • 3 spring onions, finely sliced
  • handful coriander, chopped
  • squeeze lemon juice
  • avocado oil, for frying

TO SERVE

  • 1 cucumber, cut into ribbons with a vegetable peeler
  • 50g walnuts, lightly toasted and chopped
  • 1-2 avocados, sliced or halved
  • handful cherry tomatoes, halved
  • lemon wedges

METHOD

  1. Cook the corn in boiling water for about 30 minutes until cooked. Drain and cut the kernels off the cobs. Set aside.
  2. For the fishcakes, mix the fish and egg until well combined. Add the onions, coriander and lemon juice. Season. Shape into 8 thick patties.
  3. Heat a splash of oil on medium and cook the fish cakes, in batches, for about 3 minutes per side until cooked. Serve with cucumber, walnuts, corn, avo, tomatoes and lemon wedges.

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