Fishcakes with fresh herbs

Recipe from: 4/1/2007 12:00:00 AM
fish cakes

Ingredients 6
Servings 1
Minutes 00:15


Serving Change
  • 500
    hake medallions
  • 1
    large potato - cooked, peeled and finely chopped
  • 2
    large eggs
  • 15
    fresh rosemary -chopped
  • 15
    fresh Italian parsley - chopped
  • sunflower oil - for shallow frying


Flake the raw fish in a mixing bowl, then add the chopped potato. Season to taste with salt and freshly ground black pepper.

Add the eggs and the herbs, and mix to combine well. Heat a little sunflower oil in a large frying pan.

Roll the fish-and-herb mixture into balls and fry on both sides until cooked through and golden.

Serve with potato wedges and a salad.

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