Grandma’s Fishcakes


Serves 4
Ready in 1 Hour


325 g potatoes
25 g butter
400 g cooked fish
2 tbsp chopped parsley
2 large eggs, beaten
150 g pack Breadcrumbs
3 tbsp sunflower oil
6 tbsp oil


1. Peel, chop and boil the potatoes until tender. Remove from the heat, drain and then mash with the butter.
2. Skin and flake the cooked fish, discarding any bones. Mix with the potato and parsley and season. Add a quarter of the eggs to the mixture. Leave until cold, then cover and refrigerate the rest of the egg.
3. Shape the mixture into 8 cakes. Put the remaining egg in one bowl and the breadcrumbs into another. Dip the fish cakes in one at a time into the egg and then the breadcrumbs.
4. Heat 3 tbsp oil in a frying pan and cook four fish cakes for 2 minutes on each side or until golden. Keep warm while you cook the rest of the cakes. Serve with salad leaves.

Nutritional Info:

Special Diets:

Leave a Reply

Your email address will not be published. Required fields are marked *