Fish cakes recipe

  • Serves 4
  • 40-45 minutes
  • 458 calories / serving
  • Healthy
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Cook the potatoes in a large saucepan of boiling, salted water until tender; usually 15-20 minutes. Poach the fish in the milk in a saucepan at the same time over a medium heat for 6-8 minutes until just cooked.

Pre-heat the oven to 200 degrees a this point and line a baking tray with nonstick baking paper as well.

Drain the fish and reserve to one side. Drain the potatoes and allow to cool and dry out a little before mashing with the fish, wholegrain mustard, sweetcorn and seasoning in a large mixing bowl. 

Shape the mixture into 8 even-sized patties. Dust in the flour, shaking off any excess, then dip in the beaten egg. Coat in the breadcrumbs and arrange on the lined baking trays. Bake for 15-20 minutes until golden brown and crispy on the outside. Remove and serve on plates with the lettuce leaves as a garnish.

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  • Ingredients

  • 500g Maris Piper potatoes, peeled and cut into chunks
  • 1 tbsp whole grain mustard
  • 200g canned sweetcorn, drained
  • 200g skinless white fish fillets, diced
  • 250ml (8 fl oz) semi-skimmed milk
  • salt
  • pepper
  • 50g plain flour
  • 2 medium eggs
  • 200g dried breadcrumbs
  • curly leaf lettuce leaves, to garnish
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  • Energy 1934kj 458kcal 23%
  • Fat 6.7g 10%
  • Saturates 1.7g 8%
  • Sugars 5.7g 6%
  • Salt 3.4g 52%

of the reference intake
Carbohydrate 70.6g Protein 26.1g Fibre 5.4g

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