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Fish Cakes

Fish Cakes

Prep Time 30 minutes
Total Time 15 minutes
Servings 4


12 oz/350g cooked white fish (cod or whiting)

6 potatoes cooked and mashed


1 oz/25g low-fat spread

2 dessertspoons chopped parsley

1 tablespoon of vegetable oil

2 beaten eggs

3 oz/75g brown breadcrumbs (3 slices)

2 dessertspoons flour


1. Place the flaked fish, potatoes, butter, parsley, salt and pepper and 1 beaten egg in a bowl and mix gently with a fork. Place in the fridge for 30 minutes.

2. Roll into a long ‘snake’ on a floured surface. Cut into 8 portions and shape each into a flat round.

3. Dip the cakes into the second beaten egg and coat in breadcrumbs.

4. Fry or grill the fish cakes until golden brown on each side.

5. Serve with Salad.