Arbroath Smokie Fishcakes with Tomato Salsa

Flavorful smoked fish patties served with a tangy tomato salsa and a creamy wholegrain mustard sauce.

Lunch Fish Seafood High Protein Scottish

Estimated Nutrition

Calories

1185

kcal / serving

1185 kcal total

Carbs

38.4g

per serving

38.4 g total

Fat

98.2g

per serving

98.2 g total

Protein

42.5g

per serving

42.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Wholegrain Mustard

Dairy

piece

Egg

free-range, beaten

Butter

100

Double Cream

Fruits

piece

Lime

juice only

GrainsCereals

piece

Oatcakes

broken into crumbs

tbsp

Plain Flour

for rolling

NutsSeeds

tbsp

Chive

chopped fresh

handful

Basil Leaf

fresh, torn

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

Seafood

0.5

piece

Arbroath Smokie

skinned, boned and flaked into small pieces

Vegetables

piece

Tomato

chopped

Method

Arrange fishcakes on a bed of salsa and pour sauce around.

Combine salsa ingredients in a separate bowl.

Mix fish, oatcake crumbs, egg, and chives in a bowl.

Simmer 100ml cream in a pan and stir in mustard.

Fry fishcakes for 3 minutes per side until golden-brown.

Heat oil and 25g butter in a frying pan.

Shape the mixture into patties and coat them in flour.

Garnish with fresh chives and serve immediately.