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Homemade Fishcakes

Servings:
2
Prep Time:
5 mins
Cooking Time:
45 mins
Calories per serving:
634
  • Ingredients

    200g potato, peeled and cubed
    280g cod loin
    1 tbsp green pesto
    1 tbsp chopped fresh parsley
    1 tbsp snipped chives
    80g mozzarella
    2 tbsp plain flour
    1 egg, beaten
    40g dried breadcrumbs
    1 tbsp olive oil
    2 tbsp mayonnaise
    1 tsp wholegrain mustard
    handful babyleaf salad leaves
    ½ lemon, cut into wedges

    Method
    1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes in a pan of cold water, bring to the boil and cook for 15 mins. Drain; set aside. Wrap the cod loin in a foil parcel. Place on a tray and bake for 8-10 mins or until cooked through and the fish flakes easily.
    2. Mash the potatoes with a fork. Add the pesto and herbs; season, then flake in the fish. Tear the mozzarella into 2 equal pieces then mould half the fishcake mix around each piece, ensuring the cheese is encased. Chill for 15 mins.
    3. Put the flour, beaten egg and breadcrumbs into separate bowls. Roll each chilled fishcake in the flour, then the egg and finally the breadcrumbs.
    4. Heat the oil in a pan over a medium heat. Fry the cakes for 2 mins on each side until golden. Transfer to a tray and bake for 15 mins.
    5. Mix the mayonnaise and mustard. Serve the fishcakes with the salad leaves, mustard sauce and lemon wedges.

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