Simple Fishcakes

These super easy, healthy and delicious fishcakes are a winner on any day of the week but specially good for a quick midweek dinner.

20170204_181437.jpg

Ingredients:
– 200g Fresh salmon fillets (skin off)
– 200g Fresh tuna
– 200g Fresh haddock (skin off)
– 1 x Egg
– Zest of 1 lemon
– 50g Breadcrumbs
– Salt & Pepper
– 2 tbsp Rapeseed oil
– Lemon wedges to serve

Special Equipment:
Food processor

Serves – 4

Method:

Step 1 – The mix
Roughly chop the fish into large chunks and place in the food processor. Add a good pinch of salt and pepper and the zest of 1 lemon. Pulse until the mixture is combined. Add in 20g of breadcrumbs and 1 egg then pulse again until you have a well combined mixture.

Step 2 – The shape
Place a piece of baking parchment on a baking tray and scatter over the remaining breadcrumbs. Using your hands, divide the fish mixture into 4 and shape into patties. Place each fishcake onto the tray and gently roll in the breadcrumbs until you have coated each one. Place your fishcakes onto a plate and leave in the fridge for 30 minutes.

20170204_163913.jpg

Step 3 – The cook
Heat the oil in a frying pan over a medium heat. Gently place the fishcakes into the pan and cook for 7 minutes. After 7 minutes, carefully flip the fishcakes over and cook for another 7 minutes.

Step 4 – The serve
Remove the fishcakes from the pan and place on kitchen paper to absorb any excess oil. Serve with lemon wedges.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s