Tasty and light fish cakes. Serve with salad for a delicious meal.
1kg potatoes, peeled and chopped
1kg mix salmon and coley fillets
zest and juice 1 lemon
bunch of each of the following: dill, chives, parsley and spring onions, chopped
4 tbsp tartar sauce, plus extra to serve if you like
3 eggs, beaten
100g plain flour
2 tbsp olive oil
- Cover the potatoes in water and bring to the boil on the hob.
- Turn down to a simmer and cook for 10-12 mins until tender.
- Drain and steam dry for a few mins, then mash and set aside to cool a little.
- Meanwhile, poach the fish in water and the lemon juice, bring to a gentle simmer, then poach for 5 mins (depending on the thickness of the fish) until just cooked through.
- Remove from the water, get rid of the skin if there is any, and flake into large chunks.
- Put the lemon zest, herbs, spring onions, tartar sauce and some seasoning into a large bowl with the fish and the potatoes.
- Combine all the ingredients, then divide into 12 and shape into cakes.
- Put the eggs, flour and breadcrumbs on three plates. Dip each of the fish cakes in flour, pat off any excess, then dip in the egg. Finally, coat in the breadcrumbs and transfer to a clean plate or baking tray lined with parchment paper.
- Repeat with the remaining fish cakes. You can freeze the fish cakes now for up to three months, or chill for 1-2 days.
- To cook, heat the grill to medium. Brush the fish cakes with oil and grill for 4-5 mins each side until golden and piping hot all the way through.
- Serve with salad or green veg.
- Defrost frozen fish cakes overnight in fridge and cook as above. If you want to cook these straight from frozen, heat grill to medium, brush the fish cakes with a little oil and grill 12-15 mins one side to brown, before flipping and grilling the other side for 5 mins more.
- Prep Time: 15
- Cook Time: 50
- Calories: 330