Homemade fishcakes
Serves: 4
Time to make: 50 mins
Hands-on time: 30 mins
Total cost: $29.36 / $7.34 per serve
(at time of publication)
Ingredients
- 500g potatoes, peeled, diced in 3cm cubes
- 600g firm white fish fillets
- 1 cup skim milk
- 1 bay leaf
- ½ teaspoon peppercorns
- 1 teaspoon zest of lemon
- 4 spring onions, finely chopped
- ¼ cup flour
- 1 egg, lightly beaten
- 1 ½ cups panko breadcrumbs or dried breadcrumbs
- spray oil
- Salsa
- 2 Lebanese cucumbers, chopped
- 1 tablespoon fresh dill
- 1 tablespoon finely chopped red onion
- lemon wedges, to serve
- 4 cups salad
- 3 tablespoons oil
- 1 tablespoon vinegar
Instructions
1 Place potato cubes in a large saucepan of boiling water set over a medium-high heat. Cook for 12 minutes or until tender. Mash and set aside to cool. Meanwhile, place fish fillets, milk, bay leaf and peppercorns in a medium-sized saucepan set over a medium heat. Bring to the boil. Reduce heat to low, cover and simmer for 4-5 minutes or until fish is cooked. Transfer fish to a plate and discard milk, bay leaf and peppercorns. Set fish aside to cool then flake.
2 Combine mashed potato, flaked fish, lemon zest and spring onions. Divide mixture evenly to form 8 patties.
3 Preheat oven to 200°C. Line a baking tray with baking paper. Mix flour and freshly ground black pepper in a shallow bowl. Place egg and breadcrumbs in 2 separate shallow bowls. Dip patties into flour mixture one at a time. Shake off excess flour. Dip patties into egg then breadcrumbs and press firmly to coat. Place patties on prepared baking tray. Spray with a light coating of oil. Bake patties for 20 minutes or until crisp and golden.
4 Meanwhile, to make salsa, mix cucumbers, dill and onion.
5 Serve fishcakes with salsa, lemon wedges, salad and combined oil and vinegar dressing.
Variations
Make it gluten free: Use gluten-free flour and breadcrumbs.
HFG tip
Freeze it!
- At the end of step 2, place patties between sheets of baking paper in a plastic container and freeze or freeze cooked patties. To thaw, transfer patties to fridge overnight.
- Freeze for up to one month.
Making the most of your freezer saves you time and money. Remember:
- Label and date food when you freeze it to know its life span.
- Keep food well wrapped to reduce freezer-burn risk.
- Discard items that display signs of freezer-burn, along with any UFOs (unidentified frozen objects!). They could be dangerous to your health.
- Freeze leftovers in single-serve portions to make them easier to thaw and reheat.
Nutrition Info (per serve)
-
Calories 543cal
-
Kilojoules 2270kJ
-
Protein 43g
-
Total fat 15g
-
–Saturated fat 3g
-
Carbohydrates 60g
-
–Sugars 11g
-
Dietary fibre 6g
-
Sodium 440mg
-
Calcium 220mg
-
Iron 3.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
