Pickled fish cakes
| Serves: | 12-15 fish cakes |
Ingredients
- 5 large potatoes, peeled and cubed
- 500 g pickled fish, drained and flaked
- 2 Tbsp fresh breadcrumbs
- 1 egg
- hadnful fresh parsley, finely chopped
- salt and pepper
- 2 cups fresh breadcrumbs, for the coating
- 2 l oil, for frying
- lime & coriander mayonnaise, for serving
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place the potatoes in a large pot filled with water and allow to boil.
- Cook the potatoes until soft then drain and mash.
- Mix the mashed potatoes with the pickled fish, breadcrumbs, egg and parsley then season to taste.
- Heat a large frying pan and add oil.
- With floured hands, form fish cakes then coat with the breadcrumbs.
- Fry the fish cakes for 2-3 minutes per side until golden brown and crisp.
- Drain on kitchen paper and serve with the lime and coriander mayonnaise.
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