Fish Cakes with Piquant Tomato Sauce Recipe


Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyCuisine
Main IngredientInterest Group


 Potatoes1 Pound, diced (450 Gram)
 Haddock fillet8 Ounce (225 Gram)
 Trout fillet8 Ounce (225 Gram)
 Bay leaf1
 Fish stock15 Fluid Ounce (425 Milliliter /1 3/4 Cups)
 Low fat fromage frais2 Tablespoon (Unsweetened Yogurt)
 Snipped chives4 Tablespoon
 White breadcrumbs2 3⁄4 Ounce (75 Gram)
 Sunflower oil1 Tablespoon
 Freshly snipped chives2 (To Garnish)
 Lemon wedges4 (To Serve)
 Salad leaves4 (To Serve)
 Passata7 Fluid Ounce (200 Milliliter / 3/4 Cup, Sieved Tomatoes)
 Dry white wine4 Tablespoon
 Low fat natural unsweetened yogurt4 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.