🧂 Ingredients
- 300 g Cooked white fish(e.g., cod, haddock, flaked)
- 250 g Mashed potatoes(cooled)
- 75 g Porridge oats
- 2 medium Spring onions(finely chopped)
- 2 tbsp Fresh parsley(chopped)
- 1 tsp Lemon zest
- 1 large Egg(beaten)
- to taste Salt
- to taste Black pepper
- 2-3 tbsp Vegetable oil or butter(for frying)
👨🍳 Instructions
- 1
In a large bowl, combine the flaked fish, mashed potatoes, porridge oats, chopped spring onions, parsley, and lemon zest.
💡 Tip: Ensure the fish is well flaked and free of bones. - 2
Season generously with salt and pepper. Mix everything together thoroughly.
💡 Tip: Taste a small amount of the mixture to check seasoning before adding the egg. - 3
Add the beaten egg to the mixture and mix again until well combined. The mixture should hold together when pressed.
💡 Tip: If the mixture seems too wet, add a tablespoon more oats. - 4
Shape the mixture into 6-8 small, flattened cakes (about 1.5cm thick).
💡 Tip: Wet your hands slightly to prevent sticking. - 5
Heat the oil or butter in a large frying pan over medium heat.
💡 Tip: Don't overcrowd the pan; cook in batches if necessary. - 6
Carefully place the fish cakes into the hot pan and cook for 6-8 minutes per side, until golden brown and heated through.
💡 Tip: Flip gently to avoid breaking the cakes. - 7
Drain the fish cakes on kitchen paper to remove excess oil.
💡 Tip: This helps to keep them crispy. - 8
Serve hot, perhaps with a dollop of tartar sauce or a squeeze of lemon.
💡 Tip: These are great as a light lunch or appetizer.
💡 Pro Tips
- ✓Using cold mashed potatoes helps the cakes hold their shape.
- ✓You can add a pinch of cayenne pepper or a dash of Worcestershire sauce for extra flavor.
- ✓These cakes can be made ahead of time and reheated in a moderate oven or a non-stick pan.
🔄 Variations
- Add a tablespoon of finely chopped chives for a milder onion flavor.
- Incorporate a small amount of finely grated cheese (like cheddar) into the mixture.