Potato Fish Cakes
Fish cakes are a great way to use up leftover cooked potato and create a whole new meal. Homemade fishcakes are healthy, tasty and lower in salt and fat than shop bought versions, at a fraction of the cost.
Ingredients
- 2 large potatoes, peeled and halved
- 450 g white fish fillets, cubed
- 1 tablespoon butter
- 1 tablespoon grated onion
- 1 tablespoon chopped fresh parsley
- 1 egg
- 3 tablespoons oil for frying
Step 1 - Cook
Place the potatoes in a large pot of water, bring the water to the boil. Let the potatoes cook until they are almost tender. Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl. Add butter, onion, parsley and egg to the bowl; mash the mixture together. Shape the mixture into fish cakes. Heat oil in a large frying pan over a medium-high heat. Fry the fish cakes on both sides until golden brown.
Step 2 - Serve
Drain on kitchen roll before serving. Fish cakes go great accompanied with some tartare sauce and a lemon wedge.
Ingredients
- 2 large potatoes, peeled and halved
- 450 g white fish fillets, cubed
- 1 tablespoon butter
- 1 tablespoon grated onion
- 1 tablespoon chopped fresh parsley
- 1 egg
- 3 tablespoons oil for frying
Step 1 - Cook
Place the potatoes in a large pot of water, bring the water to the boil. Let the potatoes cook until they are almost tender. Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl. Add butter, onion, parsley and egg to the bowl; mash the mixture together. Shape the mixture into fish cakes. Heat oil in a large frying pan over a medium-high heat. Fry the fish cakes on both sides until golden brown.
Step 2 - Serve
Drain on kitchen roll before serving. Fish cakes go great accompanied with some tartare sauce and a lemon wedge.