Fish cakes – perfect for lunch or dinner.

Fish Cakes


225g/8oz white fish cooked in skimmed milk

225g/8oz cold cooked potato

5ml/1 tspn parsley, chopped

Lemon juice


Mixed herbs


Poach the fish in skimmed milk seasoned with mixed herbs.

Flake the fish, mash the potato and mix together. Season to taste.

Divide into 8 portions. Shape into flat cakes with a little flour.

Grill until golden brown, turning once. Serve with baby potatoes and fresh in season salad.

Alternatively, you can use tinned tuna or salmon, drained and flaked, in place of the poached fish.


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