Skip to content

Havelok Pollock and Harissa Fishcakes, with Moroccan Tabbouleh & Harissa dipping sauce

0

Ingredients

  • Havelok Pollock & Harissa Fishcakes
  • Tabbouleh
  • Bulgar Wheat (70g)
  • Chicken Stock (200ml)
  • 1 Red Onion
  • Parsley (20g)
  • Mint (5g)
  • Coriander (15g)
  • Rocket (10g)
  • 2 Concasse Tomatoes
  • 1 Lemon (Juiced)
  • Olive Oil (1 Tbsp)
  • Harissa Dipping Sauce
  • Chickpeas (400g)
  • 2 Jarred, Roasted Red Peppers
  • 2 Garlic Cloves
  • 1/2 a Lemon (Juiced)
  • Olive Oil (4 Tbsp)
  • Salt & Pepper (To Taste)
Reference intake
erudus havelok pollock fishcakes and moroccan tabbouleh calorie and nutritional reference intake
Dietary info

N/A

Allergens
Contains Cereal Containing Gluten
Contains Milk
Contains Gluten
Contains Soya
Contains Celery
Contains Fish
May Contain Nuts
May Contain Egg
May Contain Mustard

Method

1.

For the Tabbouleh: Cook the Bulgar Wheat in the Chicken Stock for 8-10 minutes at a high heat. Then leave to cool.

2.

Dice the Red Onion, Parsley, Mint, Coriander, Rocket and Tomatoes and combine with Lemon Juice.

3.

Add the mixture to the cooled Bulgar Wheat and add Olive Oil.

4.

For The Fishcakes: Cook the Fishcakes from frozen at 200°C for 10-12 minutes or until crispy.

5.

For the Harissa Dipping Sauce: Prepare 400g Chickpeas. Drain and rinse in cold water.

6.

Add to blender with Red Peppers, Garlic, Lemon Juice and Olive Oil.

7.

Blend until creamy.

8.

Add Salt & Pepper to taste.