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Fish Cakes with Caramelised Pear, Rocket and Walnut Salad
Compliment these tasty hoki fish cakes with a delicious salad, easy to prepare and just a little bit gourmet.
Makes 4
Prep Time 10 minutes
Cook Time 30 minutes
Easy
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
NUTRITION INFORMATION: Average Quantity per Serving |
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Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
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. Step 2
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. Step 3
3. Arrange the rocket on serving plates. Add the caramelised pear wedges, walnuts and Parmesan. Drizzle with dressing. Serve with the fish cakes. Step 4
Dressing Step 5
Whisk all the ingredients together. Season to taste. Tips
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1
480 g box Sealord Café-Style Leek and Potato Fish Cakes
2
15 g butter
3
2 firm pears, cored and cut into wedges
4
2 tsp honey
5
3 cups rocket
6
¼ cup walnut pieces, toasted
7
¼ cup Parmesan cheese, shaved
8
¼ cup extra virgin olive oil
9
2 Tbsp lemon juice
10
½ tsp Dijon mustard
11
½ tsp honey
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