Irish Haddock Chilli & Ginger Fishcakes with wok fried green vegetables and coriander mayonnaise

Enjoy our new Chilli and Ginger Irish-caught Haddock Fishcakes with some healthy greens and zesty coriander mayo for a quick and healthy midweek dinner or work-from-home lunch.Note: Donegal Catch Fishcakes can also be cooked in an air fryer, see manufacturer’s guidelines for best results.
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2 Donegal Catch Irish Haddock Chilli & Ginger Fishcakes

150g green beans, trimmed

1 tbsp sesame oil

1 garlic clove, finely sliced

100g spinach

1 tbsp toasted sesame seeds

Handful coriander leaves

For the mayonnaise:

100g mayonnaise

Zest of ½ lime

Handful of coriander leaves, finely chopped

Salt and freshly ground black pepper


  1. Preheat oven to 200 C / 180 C fan.
  2. Place the Donegal Catch fishcakes on a tray and place into the oven for 30 - 35 minutes or until cooked through and hot throughout.
  3. For the mayonnaise, mix the mayonnaise, lime zest and finely chopped coriander together in a bowl with a pinch of salt and pepper and set aside.
  4. Bring a pot of salted water to the boil and cook the green beans for 4 minutes. Drain.
  5. Place the sesame oil into a large wok and heat over a high heat. Add the drained green beans and fry for 2 minutes then add the garlic and spinach. Fry for 2 minutes then stir through the sesame seeds.
  6. Serve the fishcakes with the fried sesame greens, coriander and lime mayo and some fresh coriander leaves on top to garnish.

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