These are a regular on the 5pm tea scene in our house… They need a good half an hour to make but will make 10-12 fish cakes (or fish finger cakes as my kids call them) and they freeze really well.
Ingredients:
2 fillets of salmon or trout
4 medium potatoes
1 large egg
wholemeal breadcrumbs
50grams mature cheddar cheese
splash of milk
teaspoon of mixed herbs
Juice of 1/2 lemon
sea-salt and cracked black pepper to taste
Method:
1. Place the fish in a baking tray and roast in the oven with the lemon juice, salt and pepper. It’ll take about 17minutes in a preheated fan oven.
2. Peel the potatoes and chop into small chunks. Place in a pan of water and boil while the fish is cooking…about 10 minutes should soften them nicely, but it depends how big the chunks are!
3. Whiz…
View original post 185 more words
Look delicious! Thanks for sharing another fab frugal family friendly dish with #CreditCrunchMunch:-)
LikeLike
Pingback: Chicken Schitzel & Sauerkraut Salad | Hole Food Family
Oh yum!!!! I’m a big fan of fish cakes 🙂
LikeLiked by 1 person
Pingback: Fish, Chips & Peas for the 5pm Dinner Crew… Plus the ‘Dirty Dozen’ | Hole Food Family
Pingback: Cloudy With a Chance of Meatballs… | Hole Food Family