Simple Fish Cakes
Servings: 2 people
Calories: 564kcal
Ingredients
The Fish Cake Ingredients
- 150 g Potatoes choose a variety that is good for mashing
- 75 g Salmon
- 75 g Haddock not smoked, it is too strong
- 3 Spring Onions finely chopped
- 1 tbsp Parsley finely chopped
- 1 Egg Yolk use the white for something else
- 1 tsp English Mustard
- 1 Lemon
- 1 tbsp Oil flavourless, not olive oil
For the Breadcrumbs
- 3 tbsp Plain Flour
- 1 Egg beaten
- 150 g Breadcrumbs
Instructions
- Very loosely wrap the fish in tin foil and place on a baking tray in a pre-heated oven to 180℃, Gas Mark 4, for 12 minutes to cook it until it is easy to flake
- Cook the potatoes and mash them using lots of butter, salt and pepper
- Put the spring onions, parsley, egg yolk, English mustard and the mash into a mixing bowl. Zest the lemon and add the zest along with ½ tablespoon of juice to the mixture and mix well
- Flake the cooked fish into the bowl and then carefully fold it into the mixture
- Divide the mixture into patties at a size that suits you, place them on a baking tray lined with baking parchment and put them in the fridge for 20 minutes
- After 20 minutes, take the fish cakes out of the fridge, dip them into the flour, shake off any excess then dip them into the beaten egg and, finally, the breadcrumbs
- Heat some flavourless oil in a frying pan (we use rapeseed or sunflower) and fry the fish cakes for 3-4 minutes on each side until nicely golden brown. Serve with a nice crisp glass of white wine!
Nutrition
Calories: 564kcal | Carbohydrates: 70g | Protein: 30g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 220mg | Sodium: 714mg | Potassium: 629mg | Fiber: 6g | Sugar: 7g | Vitamin A: 647IU | Vitamin C: 35mg | Calcium: 203mg | Iron: 6mg