Funky fish cakes


Ingredients 11
Servings 4
Time

Ingredients

  • 300
    g
    white fish
  • 3
    large potatoes, boiled
  • 15
    ml
    butter
  • 2
    slices stale brown bread
  • 20
    ml
    wholewheat flour
  • 1
    bunch spring onions, finely chopped
  • 50
    g
    watercress, chopped
  • 15
    ml
    chopped parsley
  • salt and milled pepper
  • 1
    egg
  • sunflower oil for frying
 

Method

 
Steam fish until cooked through. Cool. Mash boiled potatoes with butter. Add flaked fish. Crumble bread and add to fish mixture. Add remaining ingredients and mix well. Shape into patties and refrigerate until needed. Heat oil and fry fishcakes on both sides until golden. Serve with a tomato and onion salad. TOTAL KILOJOULE COUNT: 7 430 kJ (1 775 Cal). A portion: 1 860 kJ (445 Cal).
 

Read more on: steam  |  fish/seafood  |  shallow-fry
 

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