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INGREDIENTS<\/strong><\/p>\n 500 Grams Cooked Fish (Basa or any cheap White Fish).<\/span> METHOD<\/strong><\/p>\n 1 Place the Panko Breadcrumbs into a bowl and set aside until needed. Notes<\/strong><\/p>\n These Fish Cakes are freezer friendly.<\/p>\n You can use any left over mash potato for this recipe.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" 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…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"wf_page_folders":[19],"class_list":["post-633","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/633","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/comments?post=633"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/633\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=633"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=633"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n350 Grams Cooked Potatoes
\n2 Tbsp Milk
\n1\/4 Cup Parmesan Cheese finely grated<\/span>
\n2 Cloves Garlic crushed<\/span>
\n1 Lemon Rind
\n1 Tbsp Onion Flakes
\n1 Tbsp Dijon Mustard
\n1 Tbsp Chives finely chopped<\/span>
\n2 Eggs
\nSalt and Pepper
\n2 Cups Panko Breadcrumbs
\nOlive Oil for cooking<\/span><\/p>\n
\n2 Place the fish and potatoes into a large bowl and mash. Alternatively, if you would prefer your fish cakes to have a \u2018smooth\u2019 consistency, you can process these ingredients in a food processor.
\n3 Add the milk, Parmesan Cheese, Garlic, Lemon Rind, Onion Flakes, Mustard, Egg and Salt and Pepper and stir well to combine.
\n4 Use a large dessert spoon to scoop up the mixture and shape with your hands to form a ball.
\n5 Place the cakes into the egg wash.
\n5 Then place the ball into the Panko breadcrumbs and gently roll to coat.
\n6 Place the coated fish cakes onto a plate and repeat steps 4 and 5 until all of the mixture has been used.
\n7 Transfer the fish cakes to the fridge for 30 minutes to chill, this will help them to hold their shape.
\n8 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.
\n9 Repeat until all of your fish cakes have been cooked.<\/p>\n