With Donegal Catch launching their new range of products this week, including a range of fishcakes, these tasty Family Friendly recipes have been put together for you to try out for any meal occasion at home.
Suitable for both air fryer and oven cooking.
Irish Haddock Chilli & Ginger Fishcakes with Thai mango salad
Serves: 2
Total time: 35 minutes
Ingredients:
• 2 Donegal Catch Irish Haddock Chilli & Ginger Fishcakes
• 1 mango, peeled, de-stoned and finely diced
• ½ red onion, finely diced
• 1 red chilli, deseeded and finely diced
• 1 lime, zested and juiced
• 1 tbsp. sesame oil
• Handful coriander leaves
• 1 little gem lettuce, leaves separated
• Sweet chilli sauce
Method:
1. Preheat oven to 200 °C / 180 °C fan.
2. Place the Donegal Catch fishcakes on a tray and place them into the oven for 30 - 35 minutes or until cooked through and hot throughout.
3. For the salad, mix the diced mango, red onion, red chilli, lime zest and juice, and sesame oil together in a bowl. Divide the little gem leaves between two plates and then spoon over the salad. Add a cooked fishcake to each plate then garnish with a few coriander leaves.
4. Serve the sweet chilli sauce on the side for drizzling.
Note: Donegal Catch fishcakes can also be cooked in an air fryer, see manufacturer’s guidelines for best results.
Irish Hake Lemon & Parsley Fishcakes - with citrusy carrot and green bean salad
Serves: 2
Total time: 35 minutes
Ingredients:
• 2 Donegal Catch Irish Hake Lemon & Parsley Fishcakes
• 100g green beans
• 1 carrot, peeled and julienned
• 1 orange, peeled and segmented
• Handful of leaves
• 1 tbsp. capers, drained
For the dressing:
• 2 tbsp orange juice
• 100ml extra-virgin olive oil
• 35ml white wine vinegar
• 1 tsp Dijon mustard
• Salt and freshly ground pepper
Method:
1. Preheat oven to 200 °C / 180 °C fan.
2. Place the Donegal Catch fishcakes on a tray and place them into the oven for 30 - 35 minutes or until cooked through and hot throughout.
3. To make the dressing, place the orange juice, olive oil, vinegar, Dijon and a pinch of salt and pepper into a jar with a lid and shake vigorously to emulsify.
4. Bring a pot of salted water to the boil and cook the green beans for 4 minutes. Drain and place into a bowl with the julienned carrot, citrus segments, leaves and capers. Add the dressing - shaking again to emulsify if necessary and mix to combine.
5. Divide the salad between plates and place a cooked fishcake onto each plate.
Note: Donegal Catch fishcakes can also be cooked in an air fryer, see manufacturer’s guidelines for best results.
Atlantic Salmon Fishcakes with radish, citrus and dill salad
Serves: 2
Total time: 35 minutes
Ingredients:
• 2 Donegal Catch Atlantic Salmon Fishcakes
• 4 radishes, thinly sliced on a mandoline
• 150g watercress leaves, washed
• 1 orange, peeled and segmented
• Handful of dill, roughly chopped
• Drizzle of olive oil
• Salt and freshly ground black pepper
Method:
1. Preheat oven to 200 °C / 180 °C fan.
2. Place the Donegal Catch fishcakes on a tray and place them into the oven for 30 - 35 minutes or until cooked through and hot throughout.
3. Mix the radishes, watercress, orange segments and dill together in a large bowl then drizzle over a little olive oil and season with salt and freshly ground black pepper.
4. Serve the salad with the cooked fishcakes.
Note: Donegal Catch fishcakes can also be cooked in an air fryer, see manufacturer’s guidelines for best results.
Family Hake with air-fried fajita spiced veg, flatbreads and sour cream
Serves: 4
Total time: 30 minutes
Ingredients:
• 4 fillets Donegal Catch Family Hake
• 1 courgette, sliced
• 1 red pepper, deseeded and sliced
• 1 yellow pepper, deseeded and sliced
• 1 orange pepper, deseeded and sliced
• 1 red onion, finely sliced
• 3 tbsp store bought fajita spice mix
For the chipotle yoghurt:
• 200g Greek yoghurt
• 2 tbsp chipotle paste
• Zest of 1 lime and juice of ½
To serve:
• Tortillas, warmed
• Coriander leaves
Method:
1. Preheat oven to 200 °C / 180 °C fan.
2. Place the Donegal Catch hake fillets on a tray and place into the oven for 20 - 25 minutes or until cooked through and hot throughout.
3. Preheat the airfryer to 180 C and place the veg into the airfryer. Spray with a little oil spray and cook for 10 minutes, then remove the tray and stir through the Fajita spice mix. Cook for a further 5 - 7 minutes until softened and tender.
4. For the chipotle mayo, stir the yoghurt, chipotle paste, lime zest and juice and some salt and pepper together until combined.
5. Serve the cooked fish to the table with the air fried vegetables, warmed tortillas and yoghurt. Garnish everything with a few coriander leaves.
Note: Donegal Catch family hake can also be cooked in an air fryer, see manufacturer’s guidelines for best results.
Fish Nuggets with crinkle cut chips & peas
Serves: 2
Total time: 30 minutes
Ingredients:
• 1 bag Donegal Catch Fish Nuggets
• 200g Green Isle Crinkle Cut Chips
• 100g Green Isle Frozen Peas
• Ketchup, to serve
Method:
1. Preheat oven to 200 °C / 180 °C fan.
2. Place the Donegal Catch fish nuggets on a tray and place the Green Isle Crinkle Cut Chips on a separate tray. Place both trays into the oven for 20 - 25 minutes or until cooked through and hot throughout.
3. Bring a pot of salted water to the boil and cook the peas for 4 minutes.
4. Divide the nuggets, chips and peas onto plates and serve with the ketchup.
Note: Donegal Catch fish nuggets can also be cooked in an air fryer, see manufacturer’s guidelines for best results.
More recipes can be found on donegalcatch.ie
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