200g fish: skinless haddock, hake, salmon or cod, cut into 1 cm pieces
2 tsp coriander seeds
2 tbsp chopped fresh coriander or dill
25g Parmesan finely grated
75g white breadcrumbs
Finely grated zest and juice of ½ lemons
50g toasted pie nuts
1 large egg, whisked
1 tbsp. Velvet Cloud Sheep’s yogurt
Oil for frying
Mix, the breadcrumbs, cheese, coriander seeds, and lemon zest together in a bowl.
In a little oil, lightly fry the fish with the coriander or dill, until the fish is just opaque.
Add the fish to the dry mixture and stir.
Add the beaten egg, 1 tbsp of Velvet Cloud sheep’s milk yogurt, and stir.
Squeeze in the lemon juice.
Using clean hands, shape the mixture into fish cake shapes. (You can put these aside now in the fridge if you are serving later).
Lightly fry the cakes for approximately 3 to 4 minutes each side
Serve warm on a green salad or with mashed or roast potatoes, and some vegetables, with big spoons Velvet Cloud sheep’s yogurt drizzled over the fish cakes.