Fish Cakes

Fish cakes make a great starter if you are planning to cook a celebratory meal. Alternatively they make a tasty mid-week meal with mashed potatoes, peas and parsley sauce, which is how I like them. Or you could mix some mayo with lemon juice for a tangy dip and dish up the fish cakes with a green salad, whether as a starter or as a main course. You don't have to use an expensive fish, like fresh salmon or cod, left-overs from another fish meal will do, or like me, try using tinned tuna as the basis for you fish cakes. Go on have a go!

Ingredients: (serves 4)
300g potatoes
25g butter or margarine
300g canned tuna or salmon (that's 3 x 120g cans)
2tbs parsley - chopped
salt and pepper
2 eggs - beaten
75g breadcrumbs
oil for frying

  • Peel and boil the potatoes and then leave to cool.
  • Mash the potatoes in a bowl with the butter or margarine
  • Mix in the fish, parsley, a dash of salt and pepper and half the beaten egg.
  • Cover and put in the fridge for 20 minutes
  • Divide the fish mix into 8 burgers.
  • Dip each one into the rest of the beaten egg, then into the breadcrumbs until well covered.
  • Heat the oil in a frying pan, add the fish cakes and fry for 2 to 3 minutes on each side, or until golden brown.

  • Eat immediately with a salad, or chips, or with mashed potatoes, peas and parsley sauce


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