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.
Ingredients
- 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
For the tartare sauce:
- 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
WEIGHT CONVERTER
Method
- 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.
Top Tip for making Lemon and parsley fishcakes
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.
Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.
-
Crushed potato salad
Forget shop bought potato salad or mayo-laiden calorie traps - this continental crushed potato salad recipe is quick, easy and packed with flavour.
By Sue McMahon Published
-
Crushed new potatoes
This simple crushed new potatoes salad makes a lovely easy lunchtime treat on warm summery days, or a great side dish with a barbecue.
By Jessica Dady Published
-
Healthy fish and chips
Healthy fish and chips is a lightened up version of a Friday night fish supper. The flavour packed crumb coating is a great alternative to batter.
By Jess Findlay Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Why George, Charlotte and Louis won’t be joining the rest of the family for Christmas dinner
He'll be sat at a different table from King Charles and senior Royals...
By Adam England Published
-
Parenting researcher reveals how to talk to your kids about achievements in a healthy, non-toxic way
Celebrating your kids' achievements is always important, but there's other things to worry about too
By Charlie Elizabeth Culverhouse Published
-
"Wanting something and not having it is one of the hardest human experiences" - child psychotherapist Dr Becky shares why having tantrums is healthy
Sorry parents, it turns out tantrums are actually good for your kid's health. Expert Dr Becky Kennedy has explained why.
By Ellie Hutchings Published