Fish cakes
Using kumara instead of potatoes will add an extra sweetness to the fish cakes.
Instructions
Flake the fish into a bowl. Add the mashed potato, onion, parsley, salt and pepper and combine.
Turn the fish mixture onto a board and divide into even-shaped cakes (8-10).
Beat egg and water together, then dip the fish cake into the egg mixture and roll in breadcrumbs.
Spray oil in a frying pan and heat. Add the fish cakes and cook until golden.
Remove and drain on paper towels. Serve with salad.
- Recipe by:
- Nikki Hart
First published October 2005
Recipe Information
Portions: 4
Time to make: 30 minutes
Total cost of all ingredients: $7.50 / $1.88 per serve
Ingredients
- 250g cooked fish (or canned smoked fish/tuna)
- 2 cups mashed potato or kumara
- 1 onion, finely diced
- small handful finely chopped parsley
- salt and pepper
- 1 egg
- 1 tablespoon water
- 1 cup toasted breadcrumbs
- spray oil
Nutrition Information
| per serve | |
|---|---|
| Energy |
1195
kJ
(288 Cals) |
| Protein | 22.4g |
| Fat - saturated |
7.2g
2.6g |
| Carbohydrates - sugars |
33.4g
3.5g |
| Dietary Fibre | 3.2g |
| Sodium | 655mg |
| Calcium | 65mg |
| Iron | 2.2mg |
| * NS: Not specified | |
HFG Tip
Play around with different herbs, too - chopped dill or chives work well in place of the parsley.
