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Horseradish fish cakes

  • 4servings
  • 10minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, E, P
MineralsSilicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 400 g mashed potato

  2. 200 g cooked salmon

  3. 200 g cooked cod , flaked

  4. 3 spring onions

  5. 30 g creamed horseradish

  6. flour , for coating

  7. 1 egg , beaten

  8. 200 g polenta

  9. vegetable oil , for shallow-frying

  10. 1/2 white cabbage , finely sliced

  11. 1/2 red onion , finely sliced

  12. 1 carrot , grated

  13. 1 clove garlic , finely chopped

  14. 100 g mayonnaise

  15. 5 g creamed horseradish

  16. black pepper

  17. lemon wedges

  18. watercress

Instructions Jump to Ingredients ↑

  1. In a large bowl, mix together the mashed potato, salmon, cod, spring onion and horseradish. Season with salt and freshly ground pepper.

  2. Shape the mixture into 8 even-sized fish cakes. Place on a baking sheet and chill for 20 minutes.

  3. Meanwhile, make the coleslaw. In a large bowl, mix together the white cabbage, red onion, carrot and garlic.

  4. Toss in the mayonnaise and creamed horseradish and season with salt and freshly ground pepper.

  5. Roll the fish cakes in flour, then beaten egg, then polenta, coating them thoroughly.

  6. Heat the vegetable oil in a large frying pan. Add in the fish cakes and fry for 4 minutes on each side over a medium heat.

  7. Serve the freshly fried fish cakes on top of a bed of coleslaw, garnished with lemon wedges and watercress.

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