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Homemade Fishcakes

by Stirling Council

Makes 40 x 55g Fishcakes

 

Ingredients

  • 50ml Oil
  • 1kg Fish mix
  • 1kg Mashed potato
  • pinch salt and pepper
  • 2 Free range eggs, whisked
  • 50g plain flour
  • 100g Breadcrumbs 

Method

  1. Place fish in a baking tray and cook in a moderate oven or steamer until just cooked. 
  2. Flake the fish
  3. Place the mashed potato, flaked fish, salt and pepper to taste in a bowl, mix until combined.   
  4. Shape the mixture into 40 fishcakes. Put in the fridge to chill for 1 hour or alternatively freeze before bread-crumbing. 
  5. Dip each fishcake in flour, then egg and then breadcrumbs until coated. 
  6. Heat oil on a tray in a hot oven. 
  7. Place fishcakes on the tray and cook in the oven for 30 minutes turning midway until the fishcakes are golden brown and a core temperature of 75°C has been reached.  

Tips and variations

Try serving fishcakes in a fish-shaped bread roll on a sea of cucumber to encourage children to try them.

 

 

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