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Add a photoFish cakes are quite easy to make and the proportion of fish to potato can vary according to taste although most recipes use about two-third fish to one third potato. Some chefs prefer a more runny mixture which they then drop by the spoonful into hot oil while others prefer shaping the fish cakes into burger-like forms and then lightly frying them in a little oil and butter.
Ingredients
- 1kg white fish, skin and bones removed
- 350g dry mash potatoes
- 1-2 teaspoons wasabi mustard
- 1cup finely chopped fresh parsley
- The juice of two limes (or lemons)
- 1 cup coarse bread crumbs
- 2 eggs well beaten
- Oil for frying
Directions
- In a pot of boiling water cook the peeled, cubed potatoes until soft, drain and set aside
- Over a steamer cook the fish until just done (you can also lightly poach the fish in a little stock, water or white wine)
- Remove fish, set aside until cool and then coarsely mush with a fork
- In a mixing bowl mix together the potato, wasabi, lemon juice, salt and pepper and parsley
- Add the egg and fish and mix together lightly with a good sprinkling of salt and black pepper
- Shape the mixture into balls and flatten
- Dip the fish cakes into the coarse bread crumbs and fry over medium heat until nicely brown on both side
- Drain on kitchen paper
- Serve with sweet chilli sauce, mayonnaise or sauce of you choice
- A bit of greenery or a few sprigs of steamed asparagus or green beans look and taste good with the fish cakes â or you can convert it into a main dish and serve the fish cakes with a big bowl crispy chips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 422g | |
| Recipe makes 4 servings | |
| Calories 572 | |
| Calories from Fat 167 | 29% |
| Total Fat 18.57g | 23% |
| Saturated Fat 3.34g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 243mg | 81% |
| Sodium 430mg | 18% |
| Potassium 1163mg | 33% |
| Total Carbs 42.65g | 11% |
| Dietary Fiber 3.3g | 11% |
| Sugars 7.11g | 5% |
| Protein 56.35g | 90% |
