Make these classic fishcakes, then check out more fishcake recipes such as our sweet potato and ginger fishcakes.
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Ingredients
- onion 1, chopped
- skinless fish fillets 500g
- fish stock 350ml
- mashed potato 500g
- parsley or dill chopped to make 2 tbsp
- flour
- egg 1, beaten
- breadcrumbs
- oil for frying
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.
