Chunky fish cakes

Prep: 40 mins
Cook: 40 mins
Chunky fish cakes
Fish cakes are easy to make and are an instant meal straight from the freezer.
 

1kg potatoes, peeled and chopped

1kg mix salmon and white fish of choice, fillets

Zest and juice 1 lemon

Bunch each dill, chives, parsley and spring onions, chopped

4 tbsp tartar sauce, plus extra to serve if you like

3 eggs, beaten

100g plain flour

250g breadcrumbs

2 tbsp olive oil

Line a baking tray with greaseproof paper and set aside.

Cook the potatoes in salted water until tender, about 10-12 minutes.

Drain and steam dry for a few minutes, then mash well and set aside to cool a little.

In a large saucepan, cover the fish in in cold water and the lemon juice.

Bring to a simmer and cook (poach) for 5 minutes until just cooked through.

Remove from the water, remove any skin and flake into large chunks.

Put the lemon zest, herbs, spring onions, tartar sauce and some salt and pepper into a large bowl with the fish and the potatoes.

Combine all the ingredients, then divide into 12 portions and shape into cakes.

Using 3 plates, put the eggs in one, flour and breadcrumbs in the others.

Dip each of the fish cakes in flour, pat off any excess, then dredge through the egg.

Finally, coat in the breadcrumbs and transfer to the prepared baking tray. Repeat with the remaining fish cakes.

Heat the grill to medium. Brush the fish cakes with the oil and grill for 4-5 minutes each side until golden and hot through.

Serve with extra tartar sauce and salad or green vegetable of choice.

Serves
Makes 12

Preparation Time
40 minutes

Cooking Time
40 minutes

Main ingredients
Flour, Fruit, Eggs, Fish, Oil, Bread

Recipe Type
Family Dinners, Healthy, Kids Food, Batch Cooking

Level of Difficulty
Easy

The fish cakes can be frozen after they have been covered with the breadcrumbs and then cooked
from frozen by heating grill to medium, oil the fish cakes as per recipe then grill 12-15 minutes one side to brown, before turning and grilling the other side for 5 minutes more.
Alternatively, allow the fish cakes to thaw over night, then cook in same method for 4-5 minutes each side as per above.
 

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