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Archive of BBC Food Recipes

Arbroath smokie fishcakes with tomato salsa

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. For the fishcakes, mix together the fish, oatcake crumbs, beaten egg and chopped chives in a bowl. Shape into patties with your hands and roll in flour.

  2. Heat the oil and butter in a frying pan and fry the fishcakes until golden-brown on both sides, about three minutes per side.

  3. For the mustard sauce, heat the cream in a small pan to simmering point and stir in the mustard.

  4. For the tomato salsa, mix together all the ingredients, except the chives, in a bowl.

  5. To serve, make a bed of the salsa on a serving plate and arrange the fishcakes on top. Pour the mustard cream sauce around the sides and garnish with chopped fresh chives.

Ingredients

For the fishcakes

  • ½ Arbroath smokie, skinned, boned and flaked into small pieces
  • 4 small oatcakes, broken into crumbs with a rolling pin
  • 1 free-range egg, beaten
  • 1 tbsp chopped fresh chives
  • 3 tbsp plain flour
  • 1 tbsp olive oil
  • 25g/1oz butter

For the mustard sauce

  • 100ml/3½fl oz double cream
  • 1 tsp wholegrain mustard

For the tomato salsa

  • 1 ripe tomato, chopped
  • handful fresh basil leaves, torn
  • 1 lime, juice only
  • salt and freshly ground black pepper
  • 1 tbsp chopped fresh chives, to serve

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Arbroath smokie fishcakes with tomato salsa

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