Quick & Easy

Fish Cakes with Cucumber & Peanut Salad

Serves 3

Click here to view the recipe video

Ingredients

  • 1 x 300 g pack I&J Fish Cakes
  • ½ English cucumber, cut horizontally in half
  • ½ red pepper, chopped
  • 60 ml chopped, roasted, salted peanuts
  • 60 ml chopped fresh parsley or coriander
  • 30 ml sweet chilli sauce

Method

  • Pan-fry the frozen I&J Fish Cakes in a little pre-heated oil over medium heat for 8 minutes. Turn frequently.
  • Use a spoon to scoop out the cucumber’s seeds. Discard the seeds. Slice the cucumber.
  • Combine the cucumber, red pepper, peanuts, parsley or coriander and sweet chilli sauce. Serve with the I&J Fish Cakes.

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