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Joshua’s Excella Harvard Fish Cakes

Fish

Joshua’s Excella Harvard Fish Cakes with Crunchy Garden Salad 

Recipe by: Joshua Jacobs
Serves: 3-4
Prep time: 10 min
Cooking time: 15 min
 
INGREDIENTS

Fish Cakes

Excella Oil for frying

1 can middle cut / or tuna fish (the cans that have the unit to pull open)
1 onion
3 sprigs of spring onion, thinly sliced
3 green chilli
1 tiny green pepper
1 egg 
1 pack of breadcrumbs 
salt and pepper to taste
1tsp of turmeric
1tsp of garam masala
1 tbls of seasoning
1 tsp Dhania (coriander) and Jeera (cumin) powder 
Fresh garlic and ginger (according to taste)
1 ½ tsp toasted sesame seeds 
1 fresh lemon , for wedges 
2 sprigs of mint 
1 bunch of fresh coriander/dhania (for plating)   
1tsp of Dried parsley 
1 cup of panko bread crumbs 
1 cup of flour 
2 eggs 
 
Crunchy Salad
1 avocado, cubed

2 cups rocket 
1 roasted almonds, roughly chopped
1 pack of croutons
1 cup strawberries, quartered
2 wheels feta cheese
1/4 cup Excella mayonnaise 
black pepper to taste
Himalayan salt to taste
juice of 1 lemon
2 tbsp toasted sesame seeds
garnish with micro greens and edible flowers
thinly sliced spring onions 
 
METHOD 

Fish Cakes

Open your can of middle cut fish, debone then flake with a knife. Place contents into a bowl. Finely chop all your vegetables and fresh herbs including the garlic & ginger and throw it into the bowl with fish and give it a thorough mix. Add in all your spices, egg, breadcrumbs and sesame seeds then mix again. Roll your fish cakes into a desired shape and size. In three separate bowl have some sifted flour , whisked eggs and panko bread crumbs respectively. Toss or roll the fish cakes in the flour,  then into the egg then into the panko bread crumbs. Fry fish cakes in Excella oil on a medium heat until golden brown. Once fried, transfer to a tray or plate lined with paper towel to soak up access oil. Serve with the crunchy salad and garnish with the spring onion and lemon wedges. 

 
Crunchy Salad
In a small bowl make a dressing with the Excella Mayonnaise and lemon juice. In a separate bowl, add the rocket, strawberries, nuts and avocado and toss together. Top with the croutons, crumble the feta then toss in the sesame seeds. Drizzle some of the dressing then garnish before serving alongside the fish cakes.

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