Irish Hake Lemon & Parsley Fishcakes – with citrusy carrot and green bean salad

Enjoy Donegal Catch’s NEW Hake Lemon & Parsley Fishcakes, tender and flaky Irish-caught hake, expertly transformed into fishcakes with fluffy Irish potatoes, infused with zesty lemon and fragrant parsley in our signature golden breadcrumbs. These fishcakes pair perfectly with a vibrant citrusy carrot and green bean salad. Suitable for the airfryer, this recipe is perfect for midweek dinners or a quick and tasty work-from-home lunch to help you incorporate more fish in your diet.
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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 tbsps. orange juice

100ml extra-virgin olive oil

35ml white wine vinegar

1 tsp. Dijon mustard

Salt and freshly ground pepper


  1. Preheat oven to 200 °C / 180 °C fan. (If using the airfryer, fishcakes take approx. 25 minutes but check your manufacturer's guidelines for best results and ensure fish is piping hot throughout when serving).
  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.

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