Budget fishcakes

    1 hour 20 min

    These fishcakes are fantastic on a budget. I like to make a large batch of around 12 to 14 and freeze them. This recipe is perfect for those who are short of time or cash.


    3 people made this

    Makes: 12 to 14 fishcakes

    • 250g pollock fillets (fresh or frozen), defrost before use
    • 350 to 400g fresh potatoes
    • 5g fresh parsley
    • 1 egg
    • salt and pepper to taste
    • 1 to 2 knobs butter
    • 1 bowl golden breadcrumbs

    Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

    1. Cook the pollock and set aside. The pollock can be poached in milk, fried in a little oil or cooked under a grill until it is evenly white and the flesh flakes evenly with a fork. Set aside to cool.
    2. Peel the potatoes and boil for 15 to 20 minutes on a low to medium heat in salted water until tender. Drain.
    3. Meanwhile chop the parsley finely excluding the stalks and set aside. Beat a single egg and add a little pepper and set aside.
    4. Add the parsley and combine the pollock and a little butter to the boiled potatoes and use an electric mixer to whisk until the mixture is smooth. Set aside to cool for 10 to 15 minutes.
    5. Preheat the oven at 230 C / 210 C fan / Gas 8.
    6. When the mixture is cool we can start to form the potato and fish into fishcake shapes by rolling into a ball and flattening in the palm of the hand.
    7. After you have made a shape commence to lightly brush with the egg and dip the fishcake in the breadcrumbs remembering to coat well.
    8. Bake in the preheated oven for 15 to 20 minutes until golden brown. The fish cakes may be frozen for up to one month before cooking.

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