This fish cake recipe is super healthy, even with the breadcrumbs. We don’t use any oil and fish is full of goodness! The quantity of this recipe is per person, which can make either one large fish cake or two to three small ones.
Ingredients
(amount per person)
- 100g Potato
- 100g Cooked Mixed Fish (Salmon, Cod, Haddock)
- Pinch of Freshly Chopped Parsley
- 1 Egg
- 50g Plain Flour
- 50g Fresh Breadcrumbs
- Pinch Lemon Zest (optional)
- Smoked Paprika (optional)
- Salt and Pepper
Directions
- Preheat the oven to 180ᵒC.
- Bring a large pan of salted water to the boil.
- Peel and chop the potatoes into small chunks.
- Place the potatoes into the boiling water for 10 minutes until they are soft.
- Meanwhile, remove any skin from your fish and check for bones.
- In a non-stick frying pan, toast the breadcrumbs until golden brown.
- Once the potatoes are cooked, drain into a colander, leave to steam for a couple of minutes and then return them to the pan. Use a potato masher to mash the potatoes until there are no lumps remaining. Allow to cool a little.
- To assemble the fish cakes; Combine the mashed potato, fish and chopped parsley in a mixing bowl. Season with salt, pepper and lemon zest or paprika. Shape into a round disk, place onto a floured worksurface and lightly coat in flour. Break the egg into a deep bowl and whisk lightly with a fork. Dip your fish cake into the egg to get a light coating and then dip into another bowl containing your breadcrumbs. Make sure the fish cakes are evenly covered.
- Line a baking tray with greaseproof paper and carefully place your fish cake onto it. Bake your fish cakes for about 10-15 minutes in the preheated oven until heated through.
