Author: lkhJdAcW6qg
Fishcakes are very easy to make and you can add whatever you want into the recipe to vary the flavour. Almost any fish can be used including smoked fish.
- 300 g (10 oz) potatoes, peeled and chunked
- 280 g (10 oz) cooked fish
- 3 spring onions (scallions), sliced
- 2 tsp dried parsley (or 1 tbsp fresh parsley)
For the coating
- Plain flour
- 1 beaten egg
- Breadcrumbs
- Oil for frying
- Cook the potatoes in boiling water for about 10 minutes or until tender. Drain and mash.
- Flake the fish into a bowl with the mashed potato, the spring onions and the parsley. Season if desired and mix well.
- Form patties by taking a handful of mixture, rolling into a ball then pressing flat into a pattie. Once all the mixture has been used place the patties in the ‘fridge for about 30 minutes to “set”.
- Dredge the patties in flour then beaten egg then breadcrumbs. Shallow-fry over a medium heat for about 4 minutes each side. Serve.
Calories: 247 Fat: 8.3 Sugar: 1.7 Fiber: 2.6 Protein: 18.4 Cholesterol: 82.9
Just about any fish can be used to make fishcakes – cod, haddock, hake, salmon, tuna and even smoked or canned fish. If you are starting with fresh fish you should poach the fish in water or milk for about 8 minutes to begin with.
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/fishcakes
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