Fishcakes with parsley sauce
- February 2013
- 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.
- 17.6g (6.4g saturated)
- 42.2g (9.7g sugars)
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.
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