Speedy Fish Patties

Updated: Jul 13

Freezable and simple, vegetable-packed fish patties are an enjoyable family meal served with salad or steamed carrots and broccoli.


Makes approximately 4 servings

Preparation time is approximately 30 minutes

Cooking time is approximately 10-15 minutes


Ingredients


1 packet of Tesco fish pie mix 400g or tinned fish

3 spring onions, sliced

100ml semi-skimmed milk 

450g white potatoes, peeled and quartered

75g frozen peas and sweetcorn mix 

Handful of fresh chopped chives 

50g / handful of grated mature cheddar cheese 

1 large egg, beaten 

Handful of plain (or gluten free) flour for dusting 

20ml olive oil for frying 

Small knob of butter 

Pepper




How to make Speedy Fish Patties

  1. Peel and cook the potatoes in boiling water until just soft. Drain well in a sieve and transfer to a bowl. Mash the potato with a small knob of butter using a potato masher or fork. Allow mashed potatoes to cool.

  2. Put the frozen fish mix, chopped spring onions and milk in a saucepan and gently cook whilst occasionally stirring for about 15-20 mins until the fish is cooked through (not opaque/transparent).

  3. Drain the fish and spring onions in the sieve and add to mashed potato bowl. Add the sweetcorn and peas, grated cheddar, chopped chives and a generous sprinkle of black pepper to bowl and gently mix together using hands or wooden spoon. Form into 6-8 patties. When you do this it is easier to form the patties when cool as the mixture will be very soft when warm.

  4. Pour the beaten egg on one plate and scatter flour on the other. Dip the patties in egg and then flour and arrange on a sheet of baking paper on a tray. Put the patties in the fridge for at least half an hour to firm up if they feel very soft. At this point you can freeze the patties, wrapped individually for another day. Defrost thoroughly before moving onto the next stage.

  5. Heat a large frying pan with a generous glug of olive oil. When the oil is hot, carefully lower the fish cakes into the pan. Cook for 5-7 minutes or until golden brown underneath and then carefully flip them over. Fry for another 5-7 minutes or until golden on the bottom and heated all the way through.

  6. Serve with salad or steamed carrots and broccoli.

HINTS & TIPS


You could use a tinned tuna / salmon instead of the fish pie mix?


Kids love being involved in this recipe. Why not put them in charge of the mashing whilst you set to work on step 2? And mixing all the veg into the mashed potato?


These are great for freezing! See step 4 for instructions.


You can also coat in breadcrumbs to make them into fishcakes!


Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.

Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

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