Pesto fish cakes

    1 hour

    Fish cakes are popular with all the family and are a great way to encourage children to eat fish! These cakes are easy to make ahead, then chilled until ready to cook. Serve with potato wedges and a salad!

    1 person made this

    Serves: 4 

    • 400g potatoes, peeled and cubed
    • 375g white fish fillets, such as cod or haddock
    • 100ml semi-skimmed milk
    • salt and pepper
    • 3 spring onions, finely chopped
    • finely grated zest of 1 lemon
    • 2½ tablespoons pesto
    • 2 tablespoons plain flour
    • 1 large egg, beaten in a flat bowl
    • 85g fresh breadcrumbs
    • 30g finely grated Parmesan cheese

    Prep:40min  ›  Cook:20min  ›  Ready in:1hr 

    1. Place the potatoes in a saucepan; cover with boiling water and simmer for 15 minutes, or until tender. Drain the potatoes and mash or crush with a fork.
    2. Place fish in a deep-sided pan; pour in milk and season with salt and pepper, to taste. Bring almost to boiling point, then reduce the heat, cover and poach the fish gently for 5–6 minutes. Scoop out the fish and flake the flesh, discarding the skin and any bones but reserving 2 tablespoons of the poaching milk.
    3. Combine fish, mashed potatoes, spring onions, lemon zest, pesto and reserved poaching milk together in a large bowl. Season with salt and pepper to taste; set mixture aside to cool.
    4. Preheat oven to 190 C / Gas 5.
    5. Shape the fish mixture into 8 thick flat cakes; dust both sides of the fish cakes with flour. Dip each fish cake into beaten egg, then breadcrumbs and grated Parmesan until well coated; place on a non-stick baking tray.
    6. Bake fishcakes in preheated oven for 20 minutes; serve hot.

    More ideas:

    For a storecupboard version, instead of white fish use 2 tins of tuna in spring water or salmon, well drained. Replace the pesto with 2 to 3 tablespoons chopped parsley and a dash of Tabasco, and add 2 tablespoons semi-skimmed milk.

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