Fish Cakes

Post date:



Tinned salmon may be used instead of white fish if

preferred. Use a plastic bag to hold breadcrumbs.


Number of servings: 4

Preparation time: 30 minutes

Cooking time: 15 minutes



  • 12oz/350g cooked white fish
  • 7 potatoes cooked and mashed
  • pepper
  • 25g low-fat spread
  • 2 dessertspoons chopped parsley
  • 1 tablespoon of vegetable oil
  • 2 beaten eggs
  • 75g brown breadcrumbs
  • 2 dessertspoons flour


  • Place the flaked fish, potatoes, butter, parsley, salt and pepper and 1 beaten egg in a bowl and mix gently with a fork. Place in the fridge for 30 minutes.
  • Roll into a long ‘snake’ on a floured surface. Cut into 9 portions and shape each into a flat round.
  • Dip the cakes into the second beaten egg and coat in breadcrumbs.
  • Fry or grill the fish cakes until golden brown on each side.
  • Serve with Tossed Green Salad.

Keywords: Salmon, white fish, plastic bag, breadcrumbs.


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