Harissa Spiced Fish Cakes
with roasted broccoli and aioli drizzleCalories
:
752 kcalProtein
:
38.5g proteinTotal
:
30 minutesDifficulty
:
EasySpicy
Allergens:
- Cereals containing gluten
- Wheat
- Egg
- Mustard
- Fish
If you're a fan of fish then you're going to adore these harissa spiced fishcakes. Made with basa and creamy mashed potato, these fishcakes are fried to crispy perfection, bursting with flavour, and accompanied by tender roasted veg.
Ingredients
Serving amount
600 grams
Potatoes
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Broccoli
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
2 unit(s)
Carrot
1 sachet(s)
Harissa Spice Mix
1 sachet(s)
Sweet Chilli Sauce
240 grams
Basa
(Contains: Fish)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3145 kJ
Energy (kcal)752 kcal
Fat19.7 g
of which saturates3.2 g
Carbohydrate109.1 g
of which sugars25 g
Dietary Fiber8.2 g
Protein38.5 g
Salt1.8 g
Potassium1028.7 mg
Calcium10.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Potato Masher
•Colander
Cooking steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water.
- Chop the potatoes into 2cm chunks (peeling optional).
- Cook the potatoes in the boiling water until fork tender, 12-18 mins.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Trim the carrot. Halve lengthways. Cut into 1cm wide, 5cm long batons.
- Trim the tip of the broccoli. Cut head into florets and stem into 2cm pieces.
- Pop the carrot onto a lined baking tray. Toss with salt, pepper and a drizzle of oil. Roast on the top shelf of the oven until tender, 15-20 mins.
- When the carrot has been cooking for 5 mins, add broccoli to the tray. Toss with salt, pepper and a drizzle of oil.
- Cook for remaining time, 10-15 mins.
3
- When the potatoes are fork tender, add the fish to the pot.
- Simmer together until cooked through, 4-5 mins. IMPORTANT: Fish is cooked when opaque in the middle.
4
- Once potatoes and fish are cooked, drain in a colander and return to the pot, off the heat.
- Mash the fish and potatoes until smooth.
- Add the harissa spice and breadcrumbs. Season with ½ tsp salt (double for 4p).
- Mix well until everything is combined. Leave the mixture to cool.
- Roll into evenly-sized balls then shape into patties about 1-2cm thick, 3 per person.
TIP: If you have time, pop the patties in the fridge for 30 mins before frying!
5
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the fish cakes on one side until golden, 4-5 mins.
- Turn over and cook on the other side for a further 4-5 mins.
6
- Divide the fish cakes between plates.
- Drizzle over the aioli and sweet chilli sauce.
- Plate the tender roasted veg alongside.
