Simple fish cakes

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olive magazine

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Recipe by olive magazine

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1. Put the onion in a large frying pan, sit the fish on top and pour the wine or stock over. Bring to a gentle simmer, cover and cook the fish for 6-8 minutes or until cooked through. Remove and cool. Strain out the onion (keep the wine or stock if you are making the sauce, right) and mix into the mashed potato with the herbs.
2. Flake in the fish in decent-sized chunks and season. Gently mix everything and, using floured hands, shape into 8 cakes. Lightly dust with flour, dip in egg and then in breadcrumbs. Chill for at least 30 minutes (important or they will come apart in the pan).
3. Heat 1cm oil in a large frying pan. Fry the fish cakes in batches for 3-4 minutes each side or until they are golden, crisp and heated through. Drain on kitchen paper.

Per serving

542 kcalories, protein 30g, carbohydrate 40g, fat 30.2 g, saturated fat 6g, fibre 2.2g, salt 0.85 g

Latest comments and suggestions

• recipes

  08 February 2008

  recipes rated and commented on this recipe

  

  These are really good - great taste and texture. Will definitely become a regular

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• BBC GoodFood

  14 March 2008

  BBC GoodFood rated this recipe

  

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• kcikingkatie

  20 May 2008

  kcikingkatie commented on this recipe

  what sauce? on the right i see no sauce?

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• donna_wowee

  31 May 2008

  donna_wowee commented on this recipe

  looks like Tartar to me??? Perhaps...

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• billy ray valentine

  01 June 2008

  billy ray valentine rated and commented on this recipe

  

  Definitely tatar source which is the perfect partner... Went down a storm will make again soon.

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• Stylish

  05 July 2008

  Stylish commented on this recipe

  mmmm.. I made it, BUT it wasn't that good!!!

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• Food Glorious Food

  06 July 2008

  Food Glorious Food rated and commented on this recipe

  

  delicious flavour!

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• LemonadePipGal

  11 July 2008

  LemonadePipGal rated and commented on this recipe

  

  "Strain out the onion (keep the wine or stock if you are making the sauce, right)" Sauce?? what sauce??? Good fishcake recipe tho...

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• LemonadePipGal

  17 July 2008

  LemonadePipGal commented on this recipe

  Only just managed to keep the fishcakes in one piece... I think my mash was too wet? Will try again with drier mash. Great taste, kids loved them!

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• Shaz01

  21 July 2008

  Shaz01 commented on this recipe

  These are yummy and a big hit with my 2yr old.

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• Shaz01

  21 July 2008

  Shaz01 rated this recipe

  

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• Art Cafe

  07 August 2008

  Art Cafe commented on this recipe

  Have tried this receipt with salmon instead of white fish...it went well especially when served with sweet chilli sauce which we now serve in the art cafe in paphos, cyprus

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• tinmanpm

  24 August 2008

  tinmanpm rated and commented on this recipe

  

  Taste great, was there a special sauce that I should have made. Talk about saving the stock for a sauce. Where is the recipe?.

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• sharon lewin

  25 August 2008

  sharon lewin commented on this recipe

  quick tasty whether snack or meal love it with mash parsley sauce and fresh garden pead.

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Ingredients

• 1 small onion , finely chopped
• 500g fish fillets, skinned
• 350ml white wine or fish stock
• 500g mashed potatoes
• parsley , tarragon or dill or a mix chopped to make 1-2 tbsp
• flour for dusting
• 1 egg , beaten
• fresh or dried breadcrumb , to coat
• oil for frying

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 1 small onion , finely chopped
• 500g fish fillets, skinned
• 350ml white wine or fish stock
• 500g mashed potatoes
• parsley , tarragon or dill or a mix chopped to make 1-2 tbsp
• flour for dusting
• 1 egg , beaten
• fresh or dried breadcrumb , to coat
• oil for frying

Per serving

542 kcalories, protein 30g, carbohydrate 40g, fat 30.2 g, saturated fat 6g, fibre 2.2g, salt 0.85 g

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