Smoked Fish Cakes with Pine Nut and Basil Sauteed Broccoli

Smoked Fish Cakes with Pine Nut and Basil Sauteed Broccoli

Ready in 40 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, August 13, 2017.

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


Ingredients

SMOKED FISH CAKES

  • 400g baby potatoes, cut into halves or quarters until they are roughly the same size
  • 300g smoked fish
  • ½ teaspoon salt
  • ¼ red onion, finely diced
  • 1 tablespoon smoked fish spices
  • 1 egg
  • ½ cup grated Colby cheese
  • ½ cup panko breadcrumbs
  • ¼ cup flour

PINE NUT AND SAUTÉED BROCCOLI

  • ½ head broccoli, cut into small florets and stalk roughly chopped
  • ¼ red onion, finely sliced
  • 25g pine nuts
  • 125g frozen peas
  • ½ tomato

BASIL YOGHURT

  • 2 tablespoons basil leaves
  • ½ pottle natural yoghurt
  • Zest and juice of ½ lemon

TO SERVE

  • ¼ 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 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 highheat. 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 for 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. In a small bowl, combine all basil yoghurt ingredients and set aside. Once peas and broccoli have finished cooking, transfer to a large bowl and allow to cool for 1-2 minutes, before tossing with tomato and 2 tablespoons of the basil yoghurt. Season to taste with salt and pepper.
  7. divide smoked fish cakes and pine nut and basil sautéed broccoli between plates. Serve remaining basil yoghurt on the side along with a lemon wedges to squeeze over just before eating.

Nutritional Information

Energy 2489 kj
595 kcal
Protein 34.7g
Carbohydrate 32.0g
Fat 35.3g