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Make these classic fishcakes, then check out more fishcake recipes such as our sweet potato and ginger fishcakes.

Ingredients

  • 1 onion, chopped
  • 500g skinless fish fillets
  • 350ml fish stock
  • 500g mashed potato
  • parsley or dill, chopped to make 2 tbsp
  • flour
  • 1 egg, beaten
  • breadcrumbs
  • for frying oil

Method

  • STEP 1

    Sit the fish on the onion in a pan, pour over the stock, bring to a simmer, cover and cook for 8 minutes. Remove the fish. Strain out the onion, mix into the potato with the herbs. Flake in the fish, season and mix.

  • STEP 2

    Shape into eight cakes, dust with flour and dip in egg, then breadcrumbs. chill for 30 minutes. Heat 1cm oil in a pan. Fry in batches for 4 minutes each side then drain on kitchen paper.

Check out more of our fishcake recipes...

thai fishcakes with cucumber sauce
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