Two-potato fishcakes with parsley sauce recipe

By Lizzie Kamenetzy & Lucy Williams

  1. Serves 4
  2. Takes 25 minutes to make, 25 minutes to cook, plus chilling
  3. Rating

Fishcakes are a family favourite, and theses ones are some of the finest. Shape into mini cakes for starter-sized portions

tried and tested
Two-potato fishcakes with parsley sauce

Ingredients

  1. 400g floury potatoes, cut into chunks
  2. 400g sweet potatoes, cut into chunks
  3. 325g frozen white sustainable fish (see box, p22), defrosted
  4. Small bunch of fresh flatleaf parsley, leaves and stems finely chopped
  5. 25g unsalted butter
  6. 1 tbsp plain flour, plus extra to dust
  7. 300ml whole milk
  8. Vegetable or sunflower oil for frying
  9. Lemon wedges to serve

Method

  1. 1. 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.
  2. 2. 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.
  3. 3. 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.
  4. 4. 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.
  5. 5. 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.

Nutritional info

PER SERVING 414kcals, 17.6g fat (6.4g saturated), 21.2g protein, ?42.2g carbs (9.7g sugars), 0.3g salt, 5.3g fibre

Chef's tip

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. Add wilted spinach, cooked salmon, or even a spoonful of pesto or curry paste to the mix.

Comments

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Purplealliums

February 12

This recipe is rubbish! It's like it didn't get tested before it was published. I used all the fish with two thirds of the potato mix because otherwise there is far too much potato. To be honest it would have been far simpler (and healthier) to have had potato, sweet potato, fish and parsley sauce served on a plate, than shallow frying the fishcakes in extra oil. Far too much faff, far too much washing up and not worth the effort.

Purplealliums

February 12

This recipe is rubbish! It's like it didn't get tested before it was published. I used all the fish with two thirds of the potato mix because otherwise there is far too much potato. To be honest it would have been far simpler (and healthier) to have had potato, sweet potato, fish and parsley sauce served on a plate, than shallow frying the fishcakes in extra oil. Far too much faff, far too much washing up and not worth the effort.

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