Fish Cakes


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  • 3 Crab sticks
  • 90g white fish
  • 60g salmon
  • 120g smoked fish
  • 1 cup milk
  • 1 bay leaf
  • Salt pepper
  • 1/2 lemon juice
  • Fresh chives
  • Parsley
  • Pinch chilli flakes
  • 250g mashed potatoes 20g breadcrumbs
  • 2 egg whites

In a freezer bag put in all the boneless fish, tie tightly and make a few holes at the bottom.

In a saucepan pour some milk and insert the fish bag, with bay leaf, salt and pepper bring to boil at low heat.

Once the milk boils, drain the liquid from the fish and  keep the milk to one side.

Boil and mash the potatoes with the milk giving it a smoked fishy flavour. Place to one side.

In a bowl mix the drained fish,  chopped crab sticks, lemon juice, chilli flakes, chives, parsley, salt and pepper. Mix it all up and start adding the mashed potatoes. I add a little at a time to get the right consistency to be able to make the balls and then throw in a bit of flour, egg whites and finally breadcrumbs.

You can fry or as I did bake them. They can be kept in the freezer and reheated when needed.

Thank you Marie Hinch 

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