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Lemon fishcakes

Serves 4 Prep 15 min Cook 35 min

Ingredients

  • 500g potatoes, peeled and cut into small chunks
  • 600g firm white skinless fish fillets 
  • 1tsp lemon zest, plus 2tbsp juice
  • 4 spring onions, finely chopped
  • 20g parmesan, finely grated
  • 2 eggs, lightly beaten
  • 4tbsp plain flour 
  • 80g panko or dried breadcrumbs 
  • Cooking oil spray
  • 1 small cucumber, chopped
  • 1tbsp finely chopped fresh dill 
  • ½ red onion, finely sliced
  • 2tbsp extra-virgin olive oil or rapeseed oil 
  • 1tbsp wine vinegar
  • 200g bag mixed leaves 
  • Lemon wedges, to serve

Method

  1. Heat the oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper. Boil the potatoes for 10–12 min until tender. Drain, mash and cool.
  2. Meanwhile, put the fish in a large pan, cover with boiling water and bring to the boil. Turn off the heat, cover and leave for 5 min. Lift the fish out of the cooking water, then flake into a bowl, discarding any bones.
  3. Add the cooled mashed potato to the fish, then mix in the lemon zest and juice, spring onions, parmesan and 1 of the beaten eggs. Divide the mixture evenly into 8, then form into fishcakes.
  4. Put the flour in a shallow bowl and season with pepper. Put the remaining egg in another shallow bowl, and the breadcrumbs in another. Dip each fishcake into the flour mixture, shake off the excess, then dip it into the egg, then the breadcrumbs and press to coat. Put on the baking tray.
  5. Lightly spray the fishcakes with oil, then bake for 20 min or until crisp and golden.
  6. Meanwhile, toss together the cucumber, dill and onion in a bowl. Combine the oil and vinegar in a salad bowl, then add the mixed leaves and toss.
  7. Serve 2 fishcakes per person,  with the cucumber salad, dressed leaves and lemon wedges for squeezing over.

Nutrition per serving

484 41.1g 13.4g 3.1g 5.3g 5.4g 0.7g 198mg 51.1g 2.9mg Read more on how we calculate nutrition.

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