Smoked fish & horseradish fishcakes

Smoked fish & horseradish fishcakes

We used river cobbler, which is a cheaper and sustainable alternative to cod and haddock.

By , 21 September 2015

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Smoked fish & horseradish fishcakes
  • 1 Hour
  • Serves: 4
  • Price: £1.94 per serving
Nutritional Info
Each 100g serving contains

  • Energy

    2186KJ

    522KCAL

    26%

  • Fat

    25g

    high

    36%

  • Saturates

    3.7g

    med

    19%

  • Sugars

    1.9g

    low

    2%

  • Salt

    3.1g

    high

    52%
of your reference intake.
Typical energy values per 100g: 2186kJ/522kcal.
Ingredients
  • 2 x 230g packs smoked river cobbler
  • 400g Maris Piper potatoes, peeled weight
  • Finely grated zest of 1/2 lemon
  • 2 level tbsp Asda Mayonnaise
  • 1 1/2 level tsp Extra Special Horseradish Sauce
  • 2 tbsp curly parsley, chopped
  • Flour for dusting
  • 2 large eggs
  • 125g fresh breadcrumbs (from bread 2-3 days old)
  • 5 tbsp sunflower oil for shallow frying
  • Potato wedges, frozen peas and lemon, to serve
Method

  • Pre-heat the oven to 180C/160C Fan/Gas 4. Put the fish in the middle of a large sheet of foil. Wrap to make a large parcel with tightly sealed edges and room inside for the air to circulate. Put on a baking tray and cook for 15 minutes. Remove from the oven but leave in the parcel for another 10 minutes to carry on cooking.

  • Meanwhile, cut the potatoes into evenly sized chunks and put in a pan of cold water. Cover, bring to the boil and simmer for 10-15 minutes. Drain in a colander. Return to the pan and stand over a low heat for a minute to allow excess water to evaporate. Use a masher to make a fairly dry mash.

  • Transfer to a large bowl and stir in the lemon zest, mayonnaise, horseradish and chopped parsley. Season with pepper. Unwrap the fish and drain off the juices. Break it into flakes with a fork, then stir into the potato, taking care not to over mix and break up the fish too much. Leave until cold.

  • Dust your hands and a board with a flour. Shape the mixture into 8 cakes. Lightly beat the eggs in a large dish. Place the breadcrumbs on a large plate. Dip the cakes in the egg one at a time and brush all over. Put them in the crumbs and pat on to coat.

  • Put the fishcakes on a plate and chill for 30 minutes.

  • Heat the oil in a large frying pan and fry the cakes, over a medium heat, for about 5 minutes on each side.

  • Serve with potato wedges, peas and a lemon wedge.