EASY FISH PATTIES
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
2 x 400g of tinned fish (tuna or salmon)
1 onions, chopped
100ml semi-skimmed milk
450g white potatoes, peeled and quartered
75g frozen peas, beans or sweetcorn
Handful of fresh chopped chives
1 large egg, beaten
Handful of plain (or gluten free) flour for dusting
20ml olive oil
Small knob of butter
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 milk and a knob of butter using a potato masher or fork. Allow mashed potatoes to cool.
2. Add the tinned fish to the mashed potato bowl. Add the sweetcorn, peas and/or beans, chopped chives and a generous sprinkle of black pepper to bowl and gently mix together using hands or wooden spoon.
3. Form into 6-8 patties.
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.
5. At this point you can freeze the patties, wrapped individually for another day (but defrost thoroughly before moving onto the next stage).
6. 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.
Serve with salad or steamed carrots and broccoli.
HINTS & TIPS
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 5 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.
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