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Fishcakes with parsley sauce

Name: Fishcakes with parsley sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 400g floury potatoes, cut into chunks; 400g sweet potatoes, cut into chunks; 325g frozen white sustainable fish, defrosted; Small bunch of fresh flatleaf parsley, leaves and stems finely chopped; 25g unsalted butter; 1 tbsp plain flour, plus extra to dust; 300ml whole milk; Vegetable or sunflower oil for frying; Lemon wedges to serve

Published: 31 Jan 13
Updated: 18 Mar 24

This fishcake recipe is made with both sweet potatoes and normal potatoes and served with a parsley sauce which compliments the fish beautifully.

Easy
February 2013

Test kitchen approved

Serves 4
Takes 25 minutes to make, 25 minutes to cook, plus chilling

This fishcake recipe is made with both sweet potatoes and normal potatoes and served with a parsley sauce which compliments the fish beautifully.

Freezable

Nutrition: per serving

Calories: 414kcals
Fat: 17.6g (6.4g saturated)
Protein: 21.2g
Carbohydrates: 42.2g (9.7g sugars)
Fibre: 5.3g
Salt: 0.3g

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Ingredients

400g floury potatoes, cut into chunks
400g sweet potatoes, cut into chunks
325g frozen white sustainable fish, defrosted
Small bunch of fresh flatleaf parsley, leaves and stems finely chopped
25g unsalted butter
1 tbsp plain flour, plus extra to dust
300ml whole milk
Vegetable or sunflower oil for frying
Lemon wedges to serve

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Method

Cook the potatoes and sweet potatoes in a pan of well salted boiling water for 10-15 minutes until really tender. Drain and mash well together, then set aside in a bowl.
Meanwhile put the fish in a large frying pan and cover with water. Bring to the boil, then turn off the heat and stand, covered, for 6-8 minutes until cooked. Remove with a slotted spoon, then flake into chunks.
Mix the fish into the mash, season well, then add a quarter of the chopped parsley. Shape into 8 fishcakes, then chill for 20 minutes.

To make the sauce, melt the butter in a pan, then add the flour and cook, stirring, for a couple of minutes. Gradually stir in the milk until you have a smooth sauce, then bubble for 2 minutes or so to thicken. Season well and stir in the rest of the parsley.
Heat a shallow layer of oil in the frying pan over a medium-high heat. Dust the fishcakes in flour, then fry in 2 batches for 3-4 minutes on each side until crisp, golden and cooked through. Warm the parsley sauce, then serve with the two-potato fishcakes and lemon wedges.

Recipe from February 2013 Issue

Nutrition

Nutrition: per serving

Calories: 414kcals
Fat: 17.6g (6.4g saturated)
Protein: 21.2g
Carbohydrates: 42.2g (9.7g sugars)
Fibre: 5.3g
Salt: 0.3g

delicious. tips

Shape into mini cakes for starter-sized portions

Experiment with different flavours. Add wilted spinach, cooked salmon, or even a spoonful of pesto or curry paste to the mix.
Freeze the shaped, uncooked fishcakes on a baking sheet until solid, then wrap in baking paper and store in a rigid box in the freezer for up to 2 months. Defrost fully before cooking.