Harissa Spiced Fish Cakes
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Harissa Spiced Fish Cakes

Harissa Spiced Fish Cakes

with roasted broccoli and aioli drizzle

If you're a fan of fish then you're going to adore these harissa spiced fishcakes. Made with hake and creamy mashed potato, these fishcakes are fried to crispy perfection, bursting with flavour, and accompanied by tender roasted veg.

Tags:
Eat Me First
Spicy
Discovery
Allergens:
Wheat
Egg
Mustard
Fish
Total Time30 minutes
Cooking Time35 minutes
DifficultyEasy

Ingredients

Serving amount

600 grams

Potatoes

1 pack(s)

Breadcrumbs

(Contains Wheat)

1 unit(s)

Broccoli

1 sachet(s)

Aioli

(Contains Egg, Mustard)

2 unit(s)

Carrot

1 sachet(s)

Harissa Spice Mix

2 sachet(s)

Sweet Chilli Sauce

250 grams

Hake

(Contains Fish)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kJ)3042 kJ
Energy (kcal)727 kcal
Fat20.9 g
of which saturates2.2 g
Carbohydrate106.5 g
of which sugars21.4 g
Dietary Fiber0 g
Protein37.9 g
Cholesterol0 mg
Salt2.71 g
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

Instructions

Boil the Potatoes
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.

Roast the Veg
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.
Cook the Fish
3
  • Remove the skin from the fish. IMPORTANT: Wash hands and equipment after handling raw fish.
  • 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.
Form the Fish Cakes
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!

Fry the Fish Cakes
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.
Finish and Serve
6
  • Divide the fish cakes between plates.
  • Drizzle over the aioli and sweet chilli sauce.
  • Plate the tender roasted veg alongside.
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