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Add a photoThis recipe serve 2 people - you can create either 2 large, or 4 smaller fishcakes.
If you can't get hold of packaged breadcrumbs, blitz 5-6 slices of bread in a food processor instead :-)
http://hungryjenny.blogspot.com/2011/01/say-no-to-takeaway-make-your-own-chippy.html
Ingredients
- 500g potatoes, chopped + 400g cut into chunky chips
- A little olive oil
- Salt and pepper
- 250g cooked cod fillet, flaked
- 250g tin of salmon, flaked
- 50g fresh spinach, finely chopped
- 2 spring onions, chopped
- Zest and juice of 1 lemon
- 1 tbsp coriander, finely chopped
- 1 tbsp parsley, finely chopped
- 250g plain flour, on a small plate
- 1 egg, beaten into a small bowl
- 125g breadcrumbs, on a small plate
- For the mushy peas:
- 150g frozen peas
- 2 tbsp natural yogurt
- 1 tbsp mint, finely chopped
Directions
- Lightly boil all potatoes until just cooked. Drain and transfer the chipped ones to a baking tray. Season with olive oil and salt and pepper.
- Mash the remaining potatoes, then mix in the flaked fish, spinach, spring onions, lemon juice and zest and herbs.
- Preheat the oven to 190 degrees C. Shape the fish mixture into either 2 large or 4 smaller fishcakes.
- Roll each fishcake into the flour and pat off the excess. Then dip into the beaten egg and roll in the breadcrumbs.
- Transfer to the baking tray with your chips. Brush some more oil over the cakes.
- Bake for 30-40 minutes until the cakes are lightly golden and the chips are crisp.
- Meanwhile, lightly boil the peas and drain. Add the yogurt and mint, mash well and serve with the fishcakes and chips!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 650g | |
| Recipe makes 2 servings | |
| Calories 1132 | |
| Calories from Fat 126 | 11% |
| Total Fat 14.29g | 18% |
| Saturated Fat 3.17g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 198mg | 66% |
| Sodium 1108mg | 46% |
| Potassium 1790mg | 51% |
| Total Carbs 187.53g | 50% |
| Dietary Fiber 15.6g | 52% |
| Sugars 10.73g | 7% |
| Protein 62.29g | 100% |
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