Easy fish cakes
When I have leftover boiled or baked potatoes I make fishcakes. This time I had some leftover grilled fish too – so these easy fish cakes were really quick to make! If you don’t have any leftover cooked fish – you can use smoked fish (such as salmon or mackerel) or even tinned fish. Alternatively, just steam or grill a fillet of cod or haddock which would only add another 5 minutes or so to the recipe. Serve the fishcakes with a crispy salad.
Ingredients
Method
- Mash the potatoes with a fork (keep the mash chunky). Add the egg, flaked fish, chopped parsley and lemon zest. Season with salt and pepper, then combine.
- Make balls of the mixture, then pat them into a flat patty. Dust lightly with flour or polenta (if you want them crunchy).
- Heat some olive oil in a large frying pan. Fry the fish cakes for a couple of minutes on each side, until golden and crispy.
- Serve with a salad (for lunch) or a dip (as a snack).