crisp crumb fish cakes

Name: crisp crumb fish cakes
Total time: 40 min
Yield: makes 8
Cuisine: Caribbean
Ingredients: 700g floury potatoes peeled and chopped; 600ml whole milk; 800g white fish; 1 tbsp wholegrain mustard; 5 tbsp mayonnaise or tartare sauce; 6 spring onions finely sliced; 1 lemon zested; 1 handful parsley chopped; 100g plain flour; 1 egg beaten; 175g breadcrumbs

Published: March 25, 2015 at 4:08 PM

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makes 8

Easy

Total time: 40 mins

0 reviews

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Crunchy on the outside, smooth and creamy on the inside, these yummy fishcakes are a great recipe for an autumnal dinner

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Ingredients

Nutrition

700g floury potatoes

peeled and chopped
600ml whole milk
800g white fish
1 tbsp wholegrain mustard
5 tbsp mayonnaise or tartare sauce
6 spring onions

finely sliced
1 lemon

zested
1 handful parsley

chopped
100g plain flour
1 egg

beaten
175g breadcrumbs

Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

Method

step 1

Boil peeled and chopped floury potatoes until tender, then drain. Put whole milk in a frying pan. Bring to a simmer, then add white fish, skin-side down. Gently cook until the fish is translucent and just flaking. Remove the fish from the milk, then discard the skin and milk. Break into large flakes.
Mash the potatoes, stir in wholegrain mustard, mayonnaise or tartare sauce, spring onions, zest of 1 lemon, a handful of chopped parsley and fish, then season well.
Form into 8 large patties. Put seasoned plain flour, a beaten egg and breadcrumbs on 3 plates. dip each cake into the flour, egg and breadcrumbs. cover and freeze.
step 2

To cook from frozen

Put on a baking tray and drizzle with oil. cook on the middle shelf under a medium grill for 12-15 minutes. flip over, then cook for another 5 minutes, or until completely heated through.

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