Smoked Fish Cakes with Pine Nut and Basil Sauteed Broccoli

Smoked Fish Cakes with Pine Nut and Basil Sauteed Broccoli

Ready in 45 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, August 13, 2017.

Perfectly smoked Trevally is full of flavour, we’re sure you’ll love it!


Ingredients

SMOKED FISH CAKES

  • 800g baby potatoes, cut into halves or quarters until they are roughly the same size
  • 600g smoked trevally
  • 1 teaspoon salt
  • ½ red onion, finely diced
  • 2 tablespoons smoked fish spices
  • 1 egg
  • 1 cup grated Colby cheese
  • ½ cup panko breadcrumbs
  • ¼ cup flour

PINE NUT AND BASIL SAUTÉED BROCCOLI

  • 1 head broccoli, cut into small florets, stalk roughly chopped
  • ½ red onion, finely sliced
  • 25g pine nuts
  • 250g frozen peas
  • 1 tomato
  • 3 tablespoons basil leaves
  • 1 pottle natural yoghurt
  • Zest and juice of ½ lemon

TO SERVE

  • ½ lemon, cut into wedges

Steps

  1. oven to 220°C. Bring a large pot of salted water to the boil. Line an oven tray with baking paper
  2. Cook potatoes in pot of boiling water for about 15 minutes, until tender. Drain well. While potatoes are cooking, remove skin from smoked fish and tear into small chunks, discarding any remaining bones.
  3. Once potatoes are cooked, place in a large bowl with all remaining smoked fish cake ingredients (except flour), season with pepper and mix well to combine. Use heaped ¼ cup measures to scoop out mixture and use clean, damp hands to form cakes, about 2cm-thick. Place flour in a shallow bowl.
  4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Gently toss cakes in flour and shake off any excess. Cook for 1-2 minutes each side, until browned. Transfer to prepared tray and bake for about 8 minutes, until heated through. Wipe pan clean and return to heat with a drizzle of oil.
  5. Add broccoli and red onion to pan and cook for about 2 minutes. Add pine nuts and peas and cook a further 2-3 minutes, until peas are bright green and tender, and water has evaporated. While broccoli cooks, dice tomato 2cm and finely chop basil.
  6. Combine basil, yoghurt and lemon zest in a small bowl and set aside. Once peas and broccoli have cooked, transfer to a large bowl and allow to cool for 1-2 minutes. Toss peas and broccoli with diced tomato, 2 tablespoons of the yoghurt mixture and lemon juice. Season to taste with salt and pepper.
  7. divide smoked fish cakes between plates, top with pine nut and basil sautéed broccoli and drizzle over remaining yoghurt mixture. Serve with lemon wedges to squeeze over just before eating.

Nutritional Information

Energy 2156 kj
515 kcal
Protein 57.4g
Carbohydrate 32.5g
Fat 17.9g