Fishcakes With Lemon And Pine Nuts

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Nutrition per serving    (USDA % daily values)
CAL
2249
FAT
351%
CHOL
139%
SOD
154%

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Ingredients for 2 servings

1 pinch sugar

For the Fish Cakes

25 g parmesan cheese , finely grated

2 tablespoons chopped fresh coriander

2 tablespoons natural yogurt

For the Salad with Coriander Dressing

1 garlic clove , peeled and crushed

75 g white breadcrumbs

1 large egg , whisked

1/2 lemon, juice and zest of

2 teaspoons ground coriander

For the sauce

2-3 teaspoons lemon juice

2 tablespoons olive oil

2 teaspoons chopped fresh mint

1 tablespoon chopped coriander

4 tablespoons peanut oil or sunflower oil

fresh ground black pepper

50 g toasted pine nuts

1 large tomato , chopped

salt

2 cups watercress leaves

200 g skinless haddock, cut into 1/2-inch dice (or cod or salmon)

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