Simple fish cakes

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• banana16

  20 October 2011

  banana16 commented on this recipe

  Tasty!

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• Sparx

  21 November 2011

  Sparx commented on this recipe

  I added less potatoes and more white fish (Iused snapper) and it was very tasty.

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• fionap

  02 December 2011

  fionap rated and commented on this recipe

  

  Very simple and very nice-didn't have fresh herbs to hand so used dried parsley and tarragon, still acheived tasty fishcakes!

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• Laurenamy1

  01 January 2012

  Laurenamy1 rated and commented on this recipe

  

  I found the recipe easy to follow and didn't have any issues with them falling apart. I used salmon and haddock. I found the recipe lacked in taste and my partner agreed. This could well have been the choice of fish I used, but it was good quality which is strange. All I could really taste was the mashed potato as nice it was, and you couldn't even taste the onion. I would try the recipe again with different cuts of fish, and if there isn't any improvement I would't bother again. They are also much too big in my opinion, which makes them dry without any sauce! I found the thai fish cakes (another bbc good food recipe) much nicer.

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• Mambocita

  18 April 2012

  Mambocita rated and commented on this recipe

  

  I swapped fish fillets for 3 tins of tuna, so need for stock. Very easy to make, thanks for sharing!!

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• kay

  02 June 2012

  kay rated and commented on this recipe

  

  Really tasty did how take longer than 30 mins to make, but well worth it.

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• micromike

  24 August 2012

  micromike rated and commented on this recipe

  

  Increase the fish to potato ratio. Make a VERY dry mashed potato. Halve the quantity of wine, cook the wine, onion, fish gently. Remove the fish and reduce the remaining wine until you basically have wet onions - now put all that in with the mashed potatoes. Carry on with the rest of the recipe. Now you really have FLAVOR.

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• Anna

  19 September 2012

  Anna commented on this recipe

  I made these fish cakes with sweet potato and used coriander and parsley. Absolutely delish will be making these on a regular basis. Perfect with fish that comes on special no need to use epensive fish.

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• Sarah C

  12 October 2012

  Sarah C rated and commented on this recipe

  

  I make these with salmon and with fish stock (as opposed to wine). I serve them with rice, which I cook in the fish stock that's left over from poaching the salmon. Yum!

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• Jazawonki

  17 October 2012

  Jazawonki rated and commented on this recipe

  

  Easy and taste lush :-)

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• jaywalker

  22 January 2013

  jaywalker rated and commented on this recipe

  

  I made this dish today with sainsburys basic Pollock, a knorr fish stock cube, and only butter in the potatoes. It all came out fine....though i ended up with 12 cakes instead of 8. This is fine as we are not big eaters so 12 decent sized cakes are enough. Served with more mash, green peas and tartar sauce. Parents loved it, I loved it.....the dog was sad...no leftovers.

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• ana

  14 March 2013

  ana rated and commented on this recipe

  

  Er... what sauce? I thought that the whole point of fishcakes was to use leftover fish, cooking the fish for this seems a little too much for me. I use salmon instead of white fish because I like it and because the quality of white fish in my country is... well... fishy.

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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

Preparation and cooking times

Ready in 30 mins

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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