Quick fish cakes

Brunch, lunch or dinner?

Quick fish cakes

Quick fish cakes

Serves Makes 12
Time Cooks In25 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 209 10%
  • Fat 15.5g 22%
  • Saturates 1.5g 8%
  • Sugars 0.5g 1%
  • Salt 0.4g 7%
  • Protein 8.9g 18%
  • Carbs 9.2g 4%
  • Fibre 0.5g -
Of an adult's reference intake
Jamie Magazine
Recipe From

Jamie Magazine

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Ingredients

  • 500 g skinless cod, haddock or pollock fillets, from sustainable sources
  • 1 large Maris Piper (250g)
  • 4 tablespoons plain flour
  • olive oil
  • 2 tablespoons mixed fresh green herbs, such as dill, chives or parsley
  • 200 ml mayonnaise , made using free-range eggs
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Jamie Magazine
Recipe From

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 a glug of oil in a heavy-based pan over a medium-high heat. In batches of 4, cook the fish cakes 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, then serve with the fish cakes, 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.

Jamie Magazine
Recipe From

Jamie Magazine