Leftover kedgeree fish cakes

    These fantastic kedgeree fish cakes take leftovers to a whole new level. Great for using up kedgeree and serving in a fresh and exciting way.


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    Ingredients
    Makes: 6 kedgeree fish cakes

    • 450g leftover kedgeree
    • 150ml full fat milk
    • butter
    • 225g breadcrumbs
    • 2 eggs, lightly beaten
    • salt and pepper, to taste
    • chopped fresh parsley, to taste
    • juice of 1/2 lemon
    • chopped fresh coriander, to taste
    • 3 tablespoons plain flour
    • olive oil, to taste

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Combine all of the ingredients, except the flour and the olive oil into a large mixing bowl. Mix well with your hands and form into kedgeree fish cake patties. Pat the cakes with the flour.
    2. In a frying pan over a medium heat, warm the oil then fry the kedgeree fishcakes for 5 to 8 minutes on each side until golden brown. Remove from the pan and serve hot.
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