INGREDIENTS
500 Grams Cooked Fish (Basa or any cheap White Fish).
350 Grams Cooked Potatoes
2 Tbsp Milk
1/4 Cup Parmesan Cheese finely grated
2 Cloves Garlic crushed
1 Lemon Rind
1 Tbsp Onion Flakes
1 Tbsp Dijon Mustard
1 Tbsp Chives finely chopped
2 Eggs
Salt and Pepper
2 Cups Panko Breadcrumbs
Olive Oil for cooking
METHOD
1 Place the Panko Breadcrumbs into a bowl and set aside until needed.
2 Place the fish and potatoes into a large bowl and mash. Alternatively, if you would prefer your fish cakes to have a ‘smooth’ consistency, you can process these ingredients in a food processor.
3 Add the milk, Parmesan Cheese, Garlic, Lemon Rind, Onion Flakes, Mustard, Egg and Salt and Pepper and stir well to combine.
4 Use a large dessert spoon to scoop up the mixture and shape with your hands to form a ball.
5 Place the cakes into the egg wash.
5 Then place the ball into the Panko breadcrumbs and gently roll to coat.
6 Place the coated fish cakes onto a plate and repeat steps 4 and 5 until all of the mixture has been used.
7 Transfer the fish cakes to the fridge for 30 minutes to chill, this will help them to hold their shape.
8 Heat 1 Tsp of olive oil in a large frying pan over a medium heat and add 4 – 5 fish cakes. The amount of fish cakes you can cook at a time will depend on the size of your frying pan. Cook for 3 minutes before carefully flipping and cooking for a further 2 minutes on the other side or until nice and brown.
9 Repeat until all of your fish cakes have been cooked.
Notes
These Fish Cakes are freezer friendly.
You can use any left over mash potato for this recipe.
