Delicious Fishcakes are packed full of flavour and fantastic with a simple watercress salad and a squeeze of fresh lemon!
They are so easy and quick to make and kids love them too! they can make big ones for dinner or little ones for a after school snack!
- 450 gm of smoked Kahawai or salmon ( flaked into pieces )
- 3 large Agria potatoes, peeled and chopped
- 1 tbsp of butter
- 1 lemon, zested and juiced
- 1 tbsp of Dijon mustard
- Handful parsley, chopped
- Handful coriander, chopped
- 1 egg, beaten
- 1/2 cup breadcrumbs ( wholemeal preferred )
- A little flour
- Olive oil
Place the potatoes in saucepan of water, salt, boil and simmer till tender.
Drain the potatoes in a colander, cover and leave for a couple of minutes.
Tip back into the hot pot and and mash with a fork , add the butter.
Add the mustard, chopped herbs, combine and season with salt and pepper.
Fold the flaked fish into the potato mix, mould into 4 cakes approx 2.5 cm thick and refrigerated.
Coat fishcakes in a little flour, then cover the cake completely in the beaten egg , followed by the breadcrumbs.
Heat a little oil in a frypan, place fishcakes in and cook outside until golden brown.
Serve with a fresh watercress salad and a big piece of fresh juicy Lemon!