Fish cakes with wedges

What you need

• Fish Cakes:
  • Potatoes 500g (approx 4 large), peeled.
  • Polyunsaturated margarine 1 tablespoon.
  • Red or pink salmon 1 x 210 g can.
  • Parsley ¼ cup chopped.
  • Egg 1.
  • Salt and pepper to taste.
  • Spring onions 1-2, finely chopped.
  • Fresh breadcrumbs ¼ cup.
  • Wholemeal breadcrumbs 1 cup dry.
  • Canola oil or oil spray 2 tablespoons.
• Tasty Wedges:
  • Potatoes and kumara, cut into wedges.
  • Canola or olive oil spray.
  • Seasonings to taste e.g. lemon pepper, garlic salt, Italian herbs.

Preparation time: 45 minutes
Cooking time: 45 minutes

Method

• Fish Cakes:
  • Boil potatoes until tender, drain well; add margarine and mash well until smooth.
  • Drain and flake fish.
  • Add to potatoes with chopped parsley, egg, salt, pepper, spring onion and fresh crumbs.
  • Mix well with lightly floured hands, shape into cakes.
  • Mix crumbs in a flat dish; coat each fish cake in crumbs.
  • Refrigerate on a flat plate or tray for 1 hour before cooking.
  • Heat oil in a non-stick fry pan; fry cakes until golden on both sides.
  • Serve with oven baked wedges.
• Tasty Wedges:
  • Preheat oven to 200°C
  • Place potato wedges on lightly oiled baking tray, spray with oil and sprinkle with seasonings.
  • Bake for 15-20 minutes or until cooked.

Serves 4-6

print recipe