Paxo Fish Cakes
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To make crisp and golden fish cakes mix together poached fish, mashed potato and freshly chopped parsley. Shape into individual portions, dust with flour, coat in beaten egg then roll in Paxo Breadcrumbs and pan fry until cooked through.
Serves 4
What you need
- 200g cooked fish, poached then flaked (cod, haddock or any white fish).
- 300g cooked cold mashed potato
- 2 tbsp freshly chopped parsley
- 1 egg beaten
- 150g Paxo Breadcrumbs
- 1 tablespoon vegetable oil
- non-stick frying pan
How to make it
- Mix together the flaked fish, mashed potato and parsley.
- Form into 4 round balls (a light dusting of flour on your hands make this easier) then shape into 4 large or 8 medium sized fishcakes.
- Brush lightly with egg and then place into the Paxo Breadcrumbs, coating well (you may need to reshape them a little after coating). Cover and place into a fridge for at least 1 hour.
- Remove from the fridge and pan fry gently in a tablespoon of oil for 5-7 minutes each side until golden brown and piping hot.
Hints and tips
- For a healthier option try grilling the fishcakes and serve with a crisp green salad.
- Oily fish such as salmon also tastes delicious in this recipe.
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