Lemon and parsley fishcakes
Serves: 4-6 (makes 12)
Total time:plus chilling
Skill level: Bit of effort
Costs: Cheap as chips
Fishcakes are a firm favourite with many families for a speedy midweek tea - but have you ever tried making your own? It's simpler than you'd think, and these lemon and parsley fishcakes taste better than anything you can get out of a packet. Serve them with homemade tartare sauce, potato wedges and a generous pile of peas for a complete meal.
- 500-600g white fish, eg, coley
- 450-500g mashed potato
- Zested rind and juice of 1 lemon
- 2tbsp chives
- 4 spring onion, finely chopped
- 2tbsp plain flour
- 2 medium eggs, beaten
- 150g dried white breadcrumbs
- Rapeseed or sunflower oil, for shallow frying
- 4tbsp mayonnaise
- 1tsp Dijon mustard
- 1tsp horseradish sauce
- 1 shallot, peeled and finely chopped
- 1tbsp capers, drained and chopped
- 1-2 small gherkins, chopped
- 1tbsp freshly chopped parsley
- Lemon slices, to garnish
Any boneless white fish can be used for these fishcakes – we used portions of frozen coley, which I allowed to defrost before using, so they were quite inexpensive to make.
- Place the fish in a large pan and cover with water. Bring to the boil and simmer for 3-4 mins. Turn the heat off and leave the fish to poach for a further 3-4 mins until it's cooked through and flakes easily. Drain the fish well.
- Mix the fish with the mashed potato, lemon rind and juice, chives and spring onions and season with salt and pepper. Divide the mixture into 12 and shape each into a fishcake.
- Mix the flour with salt and pepper. Dip each fishcake in the flour, then the beaten egg and finally in the breadcrumbs. If time, chill them before cooking.
- To make the tartar sauce, mix all the ingredients together and season with salt and pepper. Spoon into a bowl and garnish with quartered lemon slices.
- Heat some oil and cook the fishcakes in 2-3 batches, cooking for 4-5 mins on each side until crisp and golden and heated through. Serve immediately with tartar sauce.
Nutritional information per portion
- Calories 400(kcal)
- Fat 18.0g
- Saturates 2.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.