Fishcakes

Fishcakes

This is a real family favourite; fluffy mash, tasty fish and easier to eat for kids

By , 21 September 2015

(1 vote)

Fishcakes
  • 1 Hour

  • Serves: 4

  • Price: £1.78 per serving

Nutritional Info
Each 279g serving contains
  • Energy

    2594KJ

    620KCAL

    31%
  • Fat

    37.0g

    high

    53%
  • Saturates

    8.3g

    high

    42%
  • Sugars

    1.2g

    low

    1%
  • Salt

    1.00g

    med

    17%
of your reference intake.
Typical energy values per 100g: 930kJ/222kcal.
Ingredients
  • 325g peeled Maris Piper potatoes (or King Edward)
  • 25g butter
  • 400g cooked salmon
  • 2 tbsp chopped curly parsley
  • 2 large free-range eggs, beaten
  • 150g pack Asda Dried Breadcrumbs
  • 3 tbsp sunflower oil
  • 6 tbsp oil
Method
  • Peel and boil the potatoes until tender. Drain, return to the pan and stand over a low heat to dry off excess moisture. Remove from the heat, then mash with the butter.

  • Skin and flake the cooked salmon, discarding the bones. Mix with the potato and parsley and season. Add a quarter of the eggs to the mixture. Leave until cold, then cover and refrigerate the rest of the egg.

  • Shape the mixture into 8 cakes. Put the remaining egg in one bowl and the breadcrumbs into another. Dip the fish cakes in one at a time into the egg and then the breadcrumbs.

  • Heat 3 tbsp oil in a non-stick frying pan and cook four fish cakes for 2 minutes on each side or until golden and hot all the way through. Keep warm while you cook the rest of the cakes in another 3 tbsp oil. Serve with salad leaves.