Fish

Quickest-ever fishcakes

When the end result is this tasty, it's OK to cheat a bit. Try our easy take on an all-time family favourite

By , 06 November 2017

(3 votes)

Quickest-ever fishcakes
  • 20 Mins
  • Serves: 4
  • Price: £1.72 per serving
Nutritional Info
Each 413g serving contains
  • Energy

    1814KJ

    434KCAL

    22%
  • Fat

    16.5g

    med

    24%
  • Saturates

    2.5g

    low

    13%
  • Sugars

    4.5g

    low

    5%
  • Salt

    0.78g

    low

    13%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 439kJ/105kcal.
Ingredients
  • 100g Smash Instant Mashed Potato
  • 2 x 120g packs Asda Kiln Roast Trout Flakes
  • 1tbsp chives, finely chopped
  • 2tbsp reduced-fat mayonnaise
  • 2tbsp wholemeal flour
  • 2tbsp rapeseed oil
  • 300g frozen broad beans, to serve
  • 300g frozen sweetcorn, to serve
Method
  • Heat the oven to 140C/ 120C Fan/Gas 1. Put the Smash in a bowl and mix with 275ml boiling water, stirring with a fork, to make a stiff mash.

  • Break the trout into smaller flakes then add to the mash with the chives and mayonnaise. Season with black pepper and mix until just combined.

  • Divide the mixture into 8 even portions and shape into cakes about 2cm thick. Put the flour on a plate and dust the fishcakes all over.

  • Heat half the oil in a large nonstick frying pan, then cook 4 fishcakes on a medium heat for 3 mins each side. Keep warm in the oven while you cook the other 4 fishcakes in the remaining oil.

  • Cook the broad beans and sweetcorn according to the pack instructions. Serve with the fishcakes.