Quick Healthy Fish Cakes

These quick healthy fish cakes are really easy to make and delicious too.

Course Dinner

Cuisine British

Prep Time 10

Cook Time 40

Total Time 48

Servings people

Calories 128kcal

Author Neil

Equipment

Ingredients

450 g potatoes peeled and cut into pieces
250 g white fish such as river cobbler or coley
1 tablespoon freshly grated lemon rind
1 tablespoon freshly chopped parsley
Salt and pepper to taste
Plain flour
2 eggs lightly beaten
80 g breadcrumbs*
4 teaspoon vegetable oil

Metric - US Customary

Instructions

Cook the potatoes in boiling, salted water for about 15 – 20 minutes until tender, drain and mash them.
Place the fish in a shallow pan, cover with water, season with a little salt and cook over a low heat for about 10 minutes until the fish is tender, then drain the water away and flake the fish with a fork.
Mix the flaked fish with the mashed potato, lemon and parsley and season with salt and pepper.
Flour a work surface and using your hands form the mixture into 8 patties
Dip the patties into the beaten egg, ensuring they are completely covered and then dip into the breadcrumbs.
Fry the fish cakes in the oil in a non-stick frying pan for 3-4 mins on each side until crisp and golden. This takes about 20 minutes in total.
Serve with the lemon wedges and a crisp iceberg lettuce salad with tomatoes.

Video

Notes

Nutrition label is per fish cake.

The fish cakes are freezable.

*I make my own wholemeal breadcrumbs by drying out any old crusty wholemeal bread scraps I have left in the oven and then processing them in my blender.

Nutrition