Meal plan Quick fish cakes

Brunch, lunch or dinner

Meal plan Quick fish cakes

Meal plan Quick fish cakes

Serves Makes 12 (to serve 4)
Time Cooks In25 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 369 18%
  • Fat 16.7g 24%
  • Saturates 1.6g 8%
  • Sugars 3.2g 4%
  • Salt 0.9g 15%
  • Protein 27.7g 55%
  • Carbs 29.2g 11%
  • Fibre 1.6g -
Of an adult's reference intake
Jamie Magazine
recipe adapted from

Jamie Magazine

By Jamie Magazine
Tap For Method

Ingredients

  • 500 g skinless cod, haddock or pollock fillets
  • 1 large Maris Piper potato , (250g)
  • 4 tablespoons plain flour
  • olive oil
  • 2 tablespoons mixed fresh green herbs , such as dill, chives, parsley
  • 4 heaped tablespoons mayonnaise
  • 320 g seasonal green vegetables
Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Jamie Magazine
recipe adapted from

Jamie Magazine

By Jamie Magazine
Tap For Ingredients

Method

  1. Roughly chop the fish, then peel and grate the potato.
  2. Combine with the flour in a bowl, then season with sea salt and black pepper.
  3. Bring together with your hands and shape into 12 flat patties, then leave to chill in the fridge.
  4. Heat 1 tablespoon of olive oil in a heavy-based pan over a medium-high heat. In batches of 4, cook the fishcakes for 2 to 3 minutes on each side, until golden and crisp, then remove to kitchen paper to drain.
  5. Pick, chop and stir the herbs through the mayo. Boil or steam the vegetables until tender, then serve with the fishcakes, the herby mayo and some watercress and lemon wedges, if you like.

Tips

LOVE YOUR LEFTOVERS:
Leftover herbs? Try making my salsa verde – it’ll transform any roasted veg, grilled meat or fish, or can be stirred into risottos, too.

Please enable targetting cookies to show this banner
Jamie Magazine
recipe adapted from

Jamie Magazine

By Jamie Magazine