Fishcakes
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.
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| Ingredients
For the coating
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Instructions
- 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.
Titli's Tips
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.
Nutrition Facts
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Amount Per Serving
% Daily Value
Calories 247
12%
Calories from Fat 74
Total Fat 8.3g
12%
Saturated Fat 1.5g
7%
Unsaturated Fat 6.0g
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Amount Per Serving
% Daily Value
Total Carbohydrate 24.3g
8%
Dietary Fibre 2.6g
10%
Sugars 1.7g
Protein 18.4g
36%
Cholesterol 82.9mgs
27%
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