Food & Wine
Lemon and parsley fishcakes
These lemon and parsley fishcakes are not only easier to make than you think, but they taste so much better than shop bought ones.
Makes: 12
Ingredients:
- 500g white fish fillet
- 400g mashed potato
- 1 lemon, juiced and zested
- 3 tablespoon chopped fresh parsley
- 4 spring onion, finely chopped
- 2 tablespoon plain flour
- 2 eggs, lightly beaten
- 150g breadcrumbs
- Olive oil, for frying
- Salt and pepper
Method:
- Preheat oven to 200°C. Place fish in baking dish and rub with one tablespoon of oil. Roast fish for 15 to 20 minutes or until cooked through. Let cool and flake with fork.
- In a bowl, combine cod, one egg, spring onions, parsley, mashed potato and lemon juice and zest. Season with salt and pepper. Mix gently until ingredients hold together.
- Divide mixture into 12 equal patties. Mix flour and salt and pepper together. Dip each fishcake into flour, then beaten egg and finally the breadcrumbs.
- Heat oil in pan and cook fishcakes in batches of two or three for four minutes each side or until crisp and golden. Serve hot and enjoy with tartar sauce.
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