Fishcakes with Ballymaloe MayoLish
- Cooking Time: 30 minutes
- Serves: Makes 8 Fishcakes
- Allergens:
Description
Fishcakes are a great way to use up a range of ingredients in your kitchen. Have some potatoes, bread, cooked fish that need using up? Simply follow the steps below for a tasty meal the whole family will love! They also freeze very well so you could make extra and freeze for a busy day!
Ingredients
- 450g cooked fish (flaked)
- 450g cooked potatoes (mashed)
- 1 small onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- salt & pepper to taste
- 1 tbsp Ballymaloe MayoLish
- 1 free-range egg, beaten
- 100g breadcrumbs (for coating)
- 60g plain flour
- 2 tbsp vegetable oil (for frying)
Dietary Suitability
Method
- In a large mixing bowl, combine the flaked fish and mashed potatoes. Add the finely chopped onion, fresh parsley, Ballymaloe MayoLish, lemon zest, lemon juice, salt and pepper and mix well.
- Divide the mixture into equal portions and shape each portion into a patty, about 4cm thick.
- Place the flour in one shallow bowl, the beaten egg in a second shallow bowl, and the breadcrumbs in a third shallow bowl. Dust each fishcake first in the flour, shaking off any excess. Dip the floured fishcake into the beaten egg, allowing any excess egg to drip off. Finally, coat the fishcake with breadcrumbs, pressing gently make sure they stick.
- Heat the sunflower oil in a large skillet over medium heat. Once the oil is hot, add the fishcakes in batches, being careful not to overcrowd the pan. Cook each fishcake for 3-4 minutes on each side, or until golden brown and crispy. Remove the fishcakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve hot with plenty of Ballymaloe MayoLish for dunking!
