Ingredients
Scale
- 400g white fish fillets (e.g., cod, haddock)
- 200g potatoes, peeled
- 1 large egg, beaten
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 50g breadcrumbs
- 2 tablespoons flour, for dusting
- Olive oil, for frying
- Lemon wedges, for serving
- Tartar sauce, for serving
Instructions
- Prep the Ingredients: Boil the potatoes until tender, then mash. Poach the fish fillets until cooked through, then flake them into a bowl, removing any bones.
- Combine: Mix the flaked fish with the mashed potatoes, beaten egg, chopped parsley, and lemon juice. Season with salt and pepper.
- Shape: Divide the mixture into equal portions and shape each into a cake. Dust with flour, dip in beaten egg, then coat in breadcrumbs.
- Cook: Fry the fish cakes in olive oil over medium heat until golden brown, about 4-5 minutes per side.
- Serve: Enjoy hot, accompanied by lemon wedges and tartar sauce.
Notes: For an extra kick, add a pinch of paprika to the breadcrumb mixture. These fish cakes can be made ahead and refrigerated overnight before cooking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 fish cake
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
