Recipe For Economical Fish Cakes

We are big potato eaters in our family so this recipe is always popular. Adjust the quantity of potato up or down to feed more or less people.

Serve with a colourful salad and Voila!

For U.S. measurements and oven temperatures please use this Quantity Conversion Chart

 

 

Ingredients:

1 and 1/4 kg (2 and 1/2 pounds) potatoes, peeled and chopped
1 onion chopped small
1 large can of salmon, tuna or mackeral, drained well
1/4 cup chopped parsley
Salt and pepper
Dry breadcrumbs to coat fish cakes

 

Method:

Boil and mash potatoes. Add onion, fish, parsley, salt and pepper and mix together well. It is easier to mix this together if you do it when the potato is still hot. Chill for an hour or two. Shape into patties, press on the breadcrumbs and shallow fry in oil, turning after about 20 minutes.

Serves 6.

 

Notes:

The following day my family like cold, left over, fish cakes squished down flat in a sandwich with lots of tartare sauce.

 

Food Facts:

Seafood contains all nine essential amino acids. The protein in seafood is more readily broken down and absorbed than the protein in red meats and poultry. Most nutrition researchers now say that eating seafood once or twice a week may be beneficial in preventing coronary heart disease. Fish is full of protein but low in calories and low in fat, particularly saturated fat.

 

 

 

 

 

 

 

 

 

 

 

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