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Fish Cakes with Piquant Tomato Sauce

Diet.Chef's picture
  Potatoes 1 Pound, diced (450 Gram)
  Haddock fillet 8 Ounce (225 Gram)
  Trout fillet 8 Ounce (225 Gram)
  Bay leaf 1
  Fish stock 15 Fluid Ounce (425 Milliliter /1 3/4 Cups)
  Low fat fromage frais 2 Tablespoon (Unsweetened Yogurt)
  Snipped chives 4 Tablespoon
  White breadcrumbs 2 3⁄4 Ounce (75 Gram)
  Sunflower oil 1 Tablespoon
  Freshly snipped chives 2 (To Garnish)
  Lemon wedges 4 (To Serve)
  Salad leaves 4 (To Serve)
  Passata 7 Fluid Ounce (200 Milliliter / 3/4 Cup, Sieved Tomatoes)
  Dry white wine 4 Tablespoon
  Low fat natural unsweetened yogurt 4 Tablespoon
  Chili powder To Taste (Piquant Tomato Sauce:)
  Salt To Taste
  Pepper To Taste

1. Place the potatoes in a pan and cover with water. Bring to the boil and cook for 10 minutes until tender. Drain and mash.
2. Place the fish in a pan with the bay leaf and stock. Bring to the boil and simmer for 7-8 minutes. Remove the fish and flake the flesh away from the skin.
3. Mix the fish with the potato, fromage frais (yogurt), chives and seasoning. Cool, then cover and chill for 1 hour.
4. Sprinkle the breadcrumbs on to a plate. Divide the fish mixture into 8 and form each portion into a patty, about 7.5 cm/3 inches in diameter. Press each fish cake into the breadcrumbs.
5. Brush a frying pan (skillet) with oil and fry the fish cakes for 6 minutes. Turn the fish cakes over and cook for a further 5-6 minutes until golden. Drain on kitchen paper and keep warm.
6. To make the sauce, heat the passata (sieved tomatoes) and wine. Season, remove from the heat and stir in the yogurt. Return to the heat, sprinkle with chilli powder and serve with the fish cakes.

Recipe Summary

Difficulty Level: 
Side Dish
Holiday, Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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Fish Cakes With Piquant Tomato Sauce Recipe