Melody Teh
Food & Wine

Lemon and parsley fishcakes

These lemon and parsley fishcakes are not only easier to make than you think, but they taste so much better than shop bought ones.

Makes: 12

Ingredients:

Method:

  1. Preheat oven to 200°C. Place fish in baking dish and rub with one tablespoon of oil. Roast fish for 15 to 20 minutes or until cooked through. Let cool and flake with fork.
  2. In a bowl, combine cod, one egg, spring onions, parsley, mashed potato and lemon juice and zest. Season with salt and pepper. Mix gently until ingredients hold together.
  3. Divide mixture into 12 equal patties. Mix flour and salt and pepper together. Dip each fishcake into flour, then beaten egg and finally the breadcrumbs.
  4. Heat oil in pan and cook fishcakes in batches of two or three for four minutes each side or until crisp and golden. Serve hot and enjoy with tartar sauce.

Tags:
food, dinner, food and wine, recipes