The Best Fishcakes
Created by ImPat on November 3, 2014
- Servings: 4
- Prep Time: 20m
- Cook Time: 30m
- Recipe #15559
Ingredients
- 4 medium potatoes
- 400 grams fresh fish (processed to a coarse mix)
- 1/2 cup spring onions (chopped)
- 4 anchovy fillets (chopped optional)
- 1/2 cup capers (roughly chopped)
- 1/3 cup pickles (sour roughly chopped)
- 1/2 cup chopped fresh parsley (flat leaf parsley, roughly chopped)
- 1 lemon (rind and juice of)
- 1 large egg
- Salt (freshly ground to taste)
- Pepper (freshly ground to taste)
- Flour
- 2 large eggs (lightly beaten)
- 2 cups panko breadcrumbs (or other breadcrumbs)
- Olive oil (for frying)
- SAUCE
- 1 cup mayonnaise
- 1/4 cup fresh parsley (flat leaf)
- 2 tablespoons lemon juice
- 1/4 cup pickles (sour chopped)
- 2 tablespoons capers
How to Make
-
Step 1: Cook the potatoes in salted water until they are very tender and then drain them and mash them finely.
-
Step 2: Combine with the fish and other ingredients down to and including the seasonings and then using wet hands shape them into eight patties.
-
Step 3: Dust them with flour and then dip them into the egg and finallyu coat with the crumbs.
-
Step 4: Heat oil to moderate and cook them until they are golden browqn on both sides.
-
Step 5: FOR THE SAUCE simply combine the ingredients and mix well together and serve over patties and a sharp green salad. Think these would also be nice served in a bun with salad as a fish burger.
Nutritional Facts
- Serving Size: 1 (582.5 g)
- Calories 751.3
- Total Fat - 27.9 g
- Saturated Fat - 5.6 g
- Cholesterol - 209.3 mg
- Sodium - 1553.8 mg
- Total Carbohydrate - 91.6 g
- Dietary Fiber - 10 g
- Sugars - 19 g
- Protein - 38.2 g
- Calcium - 142 mg
- Iron - 6.7 mg
- Vitamin C - 69.5 mg
- Thiamin - 0.7 mg