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Ingredients

  • 480 g box Sealord Café-Style Leek and Potato Fish Cakes
  • 15 g butter
  • 2 firm pears, cored and cut into wedges
  • 2 tsp honey
  • 3 cups rocket
  • ¼ cup walnut pieces, toasted
  • ¼ cup Parmesan cheese, shaved

  • Dressing
  • ¼ cup extra virgin olive oil
  • 2 Tbsp lemon juice
  • ½ tsp Dijon mustard
  • ½ tsp honey

Method

1. Preheat the oven to 200°C. Place the Sealord Café-Style Leek and Potato Fish Cakes on a baking tray. Cook for 30 minutes until golden and cooked, turning half way through cooking.

2. Heat the butter in a frying pan over medium heat. Add the pear wedges and drizzle over the honey. Cook, turning occasionally for 2-3 minutes or until the pears are lightly caramelised. Remove from the heat and set aside.

3. Arrange the rocket on serving plates. Add the caramelised pear wedges, walnuts and Parmesan. Drizzle with dressing. Serve with the fish cakes.

Dressing

Whisk all the ingredients together. Season to taste.

Rate and Review

4 Ratings Fish Cakes with Caramelised Pear, Rocket and Walnut Salad


Reviews (4)


Laraine Barker's Review | Rating

Here's me hoping to find a recipe that doesn't take as long as my tuna ones (it takes me an hour and a quarter to turn a 450gm tin of tuna into fish cakes, not including cooking them). I feel cheated on finding this so-called recipe turns out to be a box of frozen cakes! Oh, well, at least the pear accompanying the cakes doesn't come out of a tin.

Jackie Hill's Rating
Christine Burt's Review | Rating

Loved it!!!!

Juliet Simmonds's Review | Rating

Laraine I hope you have tried the fish cakes, because in a house full of fish snobs we love them!! They are most definitely not your usual store bought fish cake. I love this recipe! The salad is delicious, the fish cakes are divine and the meal is lovely and light now we are coming into the warmer weather.