Fish Cakes with Herbs
Fish cakes are an economical way of making fish go further. You can, if necessary, replace some of the fish with more breadcrumbs but check the seasoning carefully to make sure the finished cakes don't taste too bland. The addition of herbs gives flavour and also produces attractive green flecks.
Ingredients
- 10 oz haddock skinned and boned
- 1 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 1 tbsp creamed horseradish
- 4 floz fresh milk "
- 1 tbsp snipped fresh chives
- 1 tbsp chopped fresh parsley
- 12 oz potatoes cooked and mashed
- 2 oz fresh wholemeal breadcrumbs
Instructions
- Puree the fish in a blender or food processor with the lemon juice, Worcestershire sauce and horseradish. Stir in the milk, chives, parsley and potatoes.
- Shape the mixture into 4 fish cakes and coat with breadcrumbs.
- Grill under a moderate heat for 5 minutes on each side, until browned. Serve with a tomato sauce and salad.
Calories: 186 kcal
Carbohydrates: 29 g
Protein: 16 g
Fat: 2g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 41 mg
Sodium: 302 mg
Potassium: 655 mg
Fiber: 3 g
Sugar: 3 g
Vitamin A: 211 IU
Vitamin C: 24 mg
Calcium: 60 mg
Iron: 2 mg