Name: Fish cakes with watercress and spinach salad
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 1
Ingredients: 700g firm white boneless fish fillets (like ling), chopped; 2 eggs, lightly whisked; 45g (1/2 cup) dried (packaged) breadcrumbs; 40.00 ml finely chopped fresh continental parsley; Salt & freshly ground black pepper; 36.40 gm olive oil; 1 Lebanese cucumber; 1 bunch English spinach, trimmed, washed, dried, roughly torn; 1/2 bunch watercress, leaves picked, washed, dried; 1 large tomato, roughly chopped; 1 x 220g jar tartare sauce

Fish cakes with watercress and spinach salad

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Prep Time:
12 minutes

Cook Time:
15 minutes

Total Time:
27 minutes

Ingredients:

700g firm white boneless fish fillets (like ling), chopped
2 eggs, lightly whisked
45g (1/2 cup) dried (packaged) breadcrumbs
40.00 ml finely chopped fresh continental parsley
1 Lebanese cucumber
1 bunch English spinach, trimmed, washed, dried, roughly torn
1/2 bunch watercress, leaves picked, washed, dried
1 large tomato, roughly chopped
1 x 220g jar tartare sauce

Instructions:

In a big bowl, mix together fish, eggs, breadcrumbs, and parsley. Season with salt and pepper. Form the mixture into eight 8cm-wide patties.
In a large non-stick frying pan, heat half of the oil over medium-high heat. Cook the patties for 3-4 minutes on each side until they turn golden brown and are cooked through.
Peel the cucumber lengthways into ribbons using a vegetable peeler. Combine the cucumber ribbons in a bowl with spinach, watercress, and tomato. Drizzle the mixture with the remaining oil and toss to combine.
Plate the fish patties alongside the fresh salad and tangy tartare sauce.

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