toodle.

Arbroath Smokie Fishcakes with Tomato Salsa

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

LunchFishSeafoodHigh ProteinScottish

Estimated Nutrition

Per Serving Total
Calories 1185 kcals 1185 kcals
Carbohydrates 38.4 grams 38.4 grams
Fat 98.2 grams 98.2 grams
Protein 42.5 grams 42.5 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
1
tsp
Wholegrain Mustard
Dairy
1
piece
Egg
free-range, beaten
25
g
Butter
100
ml
Double Cream
Fruits
1
piece
Lime
juice only
GrainsCereals
4
piece
Oatcakes
broken into crumbs
3
tbsp
Plain Flour
for rolling
NutsSeeds
1
tbsp
Chives
chopped fresh
1
handful
Basil Leaves
fresh, torn
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
tbsp
Chives
chopped fresh for garnish
OilsFats
1
tbsp
Olive Oil
Seafood
0.5
piece
Arbroath Smokie
skinned, boned and flaked into small pieces
Vegetables
1
piece
Tomato
chopped

Steps

  • Mix fish, oatcake crumbs, egg, and chives in a bowl.
  • Shape the mixture into patties and coat them in flour.
  • Heat oil and 25g butter in a frying pan.
  • Fry fishcakes for 3 minutes per side until golden-brown.
  • Simmer 100ml cream in a pan and stir in mustard.
  • Combine salsa ingredients in a separate bowl.
  • Arrange fishcakes on a bed of salsa and pour sauce around.
  • Garnish with fresh chives and serve immediately.