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Fishcakes
Published: March 25, 2015 at 4:07 PM
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Serves 4
Easy
Total time: 30 mins
+ chilling
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These little traditional fish cakes are a perfect way of using up leftover mashed potato. The fish and onion are simply cooked in stock and added to the mash with herbs. Serve with some green leaves, lemon wedges and a tartare sauce.
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Make these classic fishcakes, then check out more fishcake recipes such as our sweet potato and ginger fishcakes.
Ingredients
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1 onion
chopped
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500g skinless fish fillets
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350ml fish stock
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500g mashed potato
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parsley or dill
chopped to make 2 tbsp
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flour
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1 egg
beaten
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breadcrumbs
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for frying oil
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Method
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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.
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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...
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