Funky fish cakes

Name: Funky fish cakes
Yield: 4 servings
Cuisine: Boil
Ingredients: 300.00 g fish white; 3.00 potatoes large, boiled; 15.00 ml butter; 2.00 bread sliced white, stale; 20.00 ml flour wholewheat; 1.00 spring onions bunch, finely chopped; 50.00 g watercress chopped; 15.00 ml fresh parsley chopped; salt and freshly ground black pepper; 1.00 eggs; sunflower oil for frying

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (11)

300.00 g	fish — white
3.00	potatoes — large, boiled
15.00 ml	butter
2.00	bread — sliced white, stale
20.00 ml	flour — wholewheat
1.00	spring onions — bunch, finely chopped
50.00 g	watercress — chopped
15.00 ml	fresh parsley — chopped
	salt and freshly ground black pepper
1.00	eggs
	sunflower oil — for frying

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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).