quick fish cakes

Quick fish cakes

Brunch, lunch or dinner?

quick fish cakes

25 mins

Not Too Tricky

makes 12

About the recipe

Quick to cook and super-tasty, these versatile fishcakes are great at any time of day. Serve them with your favourite vegetables on the side to make a balanced meal.


nutrition per serving

209

Calories


15.5g

Fat


1.5g

Saturates


0.5g

Sugars


0.4g

Salt


8.9g

Protein


9.2g

Carbs


0.5g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

Ingredients

500g 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

200ml mayonnaise, made using free-range eggs

Top Tip

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.

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.

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