Leftover kedgeree fish cakes

Leftover kedgeree fish cakes


Be the first to make this!

About this recipe: 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.


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

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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate