Fishcakes
These are so easy to make and a good way to get fish into your diet. As kids it was normally fish fingers, but these are much more tasty. Any white fish such as cod will do, but more sustainable types, such as coley and Pollock also hit the mark, Buy the filleted fish, unless you want to make stock. The smoked mackerel and Worcester sauce – which has anchovies in, create a nice fusion to the dish held, together by the mashed potato. Check them out with some Potato wedges and a dollop of garlic mayo – perfecto.
Servings: people
Ingredients
- 300 grams Potatoes (£0.21)
- 225 grams Cod (£2.01)
- 225 grams Smoked mackerel skinned (£1.68)
- 25 grams Fresh parsley (£0.50)
- 5 ml Worcester sauce teaspoon (£0.05)
- 5 grams chilli powder teaspoon (£0.05)
- 5 grams Black pepper teaspoon (£0.16)
- 5 ml olive oil teaspoon (£0.03)
- 75 grams Prawns handful (£0.76)
- 5 ml Fish sauce teaspoon (£0.04)
- 1 whole Egg (£0.12)
| Recipe Cost: |
| Serving Cost: |
Prep Time: 25 minutes
Cook Time: 35 minutes
- Peel the potato, chop and boil. Skin fillet of fish (if required) and poach in a 100ml of milk, with bay leaf and 4 peppercorns - discard afterwards. Allow to cool.
- In a mixing bowl, add the cooled potato and cod to the other ingredients and mix well until the mixture holds together in a ball. Refrigerate for 20 minutes.
- In a ramekin spoon the mixture, patting down to create 4 fishcakes.
- Cook at 190 degrees or until golden brown in the oven or shallow fry.
Follow Us!
