Easy fish cakes

Background
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
- 1 large baked potato or 2 medium cooked
- 1 fillet of cooked/baked/grilled fish( cod or haddock) flaked
- 1 egg, beaten
- 2 Tbsp chopped parsley
- Grated zest of ½ lemon
- Salt and pepper
Instructions
- 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).
Categories
- Meal Type: - Everyday - Fritters - Leftovers - Lunch - Main - Nibbles & Bites - Quick & Easy - Snacks
- Cuisines: - British
- Occasions: - Parties - Picnic
- Ingredients: - Roots & Bulbs - White fish
- Health and Diet: - Dairy Free - Gluten Free - Nut Free - Semi-vegetarian
- Skill Levels: - Easy
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