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Bbc Food Fish Cakes Recipe

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Mary Berry's Bakewell Tart Recipe and a Mincemeat Twist from Christina's Cucina Christina's Cucina
Mary Berry's Bakewell Tart Recipe and a Mincemeat Twist from Christina's Cucina Christina's Cucina from christinascucina.com




If you love the taste of fish but you're looking for something a bit different, then fish cakes are the perfect meal to try. Not only are they delicious, they are also easy to make and a great way to use up any leftover fish. This BBC Food fish cake recipe will show you how to make a simple and tasty fish cake that you can enjoy with your family.

Ingredients

  • 500g potatoes, peeled and cut into small cubes
  • 500g cooked white fish, flaked
  • 2 spring onions, finely chopped
  • 50g butter
  • 2 tablespoons of fresh parsley, finely chopped
  • 1 teaspoon of Dijon mustard
  • 1 egg, beaten
  • 100g breadcrumbs
  • Salt and pepper, to taste
  • Oil, for frying

Instructions

1. Start by boiling the potatoes until they are soft. Once they are cooked, drain and mash them with the butter. Set aside to cool.

2. In a large bowl, combine the flaked fish, spring onions, parsley, mustard and egg. Add the mashed potatoes and mix together until everything is well combined.

3. In a shallow bowl, spread the breadcrumbs. Take a spoonful of the fish mixture and form it into a patty shape. Place the patty in the breadcrumbs, turning it to cover both sides. Place the patty on a plate and repeat with the remaining mixture.

4. Heat a large frying pan over a medium heat and add enough oil to cover the base. When the oil is hot, add the fish cakes in batches and fry for 4-5 minutes on each side, until golden and cooked through.

5. Serve the fish cakes with a salad, mashed potatoes or steamed vegetables of your choice.

Nutrition

One fish cake contains approximately:

  • Calories: 276
  • Protein: 16.5g
  • Fat: 10.4g
  • Carbohydrates: 25.4g
  • Fibre: 2.2g
  • Sugar: 1.6g
  • Salt: 0.7g

These fish cakes are a great way to get more fish into your diet. They are packed with protein and other essential vitamins and minerals. The potatoes provide a good source of complex carbohydrates, which will help to keep you fuller for longer.

The fish cakes can also be made ahead of time and stored in the fridge for up to two days. They can also be frozen for up to three months and reheated when needed.

These delicious fish cakes are a great way to use up any leftover fish, and are perfect for a healthy lunch or dinner. Enjoy!


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