main banner

Fish-Cakes-With-A-Kick

Fish Cakes With A Kick

This recipe makes 6-8 cakes depending on size.  These can be made in advanced and stored in the fridge for a day or two. If I’m making these for the kids, I leave out the chilli. Personally, I love a bit of ‘heat’ but them not so much.  You could also substitute the coriander for parsley.

These can also be frozen, so you could make a batch and freeze enough for a second family meal.

Ingredients

  • 1 tbsp olive oil
  • Half an onion, finely chopped
  • 1 egg yolk
  • Salt and pepper
  • 1 beaten egg
  • 2 chillies, deseeded and finely chopped
  • 1 bunch coriander
  • 500g chopped fish (I recommend a mix of salmon and haddock)
  • 3 medium to large floury potatoes, mashed with some butter
  • Strong white flour/wholemeal flour
  • Fresh breadcrumbs (from good quality wholemeal bread)

Instructions

  1. Heat a pan and add the olive oil, onions and chillies. Cover and sweat over a gentle heat for 4-5 minutes until soft.
  2. Mix the sautéed onions, chillies, mashed potato, fish, coriander and egg yolk in a bowl and season with salt and pepper.
  3. Form the mix into fish cakes, about the size of the palm of your hand and 2cm thick.
  4. Coat each fish cake in flour, then beaten egg and finally the breadcrumbs, then chill in the fridge for about 30 minutes.
  5. Heat a pan with a little olive oil, put fishcakes in and when golden on both sides, turn the heat down and cook for 5 minutes.
  6. Serve with a wedge of lemon and a fresh green salad or steamed green beans and broccoli.

About the Author

I'm Ciara Ryan, eumom's Nutritional Expert. I'm a Nutritional Therapist and member of NTOI. I'm also a mother to three sons, age 9, 7 and 2. I'm passionate about the power of nutritional therapy in helping with both prevention of illness and the promotion of optimum physical and mental health and wellbeing.

Comments

Please login to leave a comment.