(at time of publication)
- 250g cooked fish (or canned smoked fish/tuna)
- 2 cups mashed potato or kumarasweet-potatoX
- 1 onion, finely diced
- small handful finely chopped parsley
- salt and pepper
- 1 egg
- 1 tablespoon water
- 1 cup toasted breadcrumbs
- spray oil
1 Flake the fish into a bowl. Add the mashed potato, onion, parsley, salt and pepper and combine. Turn the fish mixture onto a board and divide into even-shaped cakes (8-10).
2 Beat egg and water together, then dip the fish cake into the egg mixture and roll in breadcrumbs.
3 Spray oil in a frying pan and heat. Add the fish cakes and cook until golden. Remove and drain on paper towels. Serve with salad.
Nutrition Info (per serve)
Total fat 7.2g
–Saturated fat 2.6g
Dietary fibre 3.2g
Play around with different herbs, too – chopped dill or chives work well in place of the parsley.
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