- Ingredients
- 25ml Sunflower oil
- 100g Onions
- 200g MAGGI Mash Potato Mix
- 1ltr Water cold
- 450g Smoked haddock and pollock cooked
- 100g Peas
- 25g Fresh parsley
- as needed Flour, egg and breadcrumbs to coat
- as needed Rustic Tartar Sauce to serve
Grimsby Fishcakes
Ingredients
Method
Method
Heat the oil and gently soften the onion
Mix the mashed potato flakes in the cold water and leave to stand for 3
minutes to thicken
In a large bowl mix the fish, potato and onions
Shape the mixture into 20 even sized fishcakes, cover and chill
Roll the fishcakes in the flour, followed by the egg then breadcrumbs
Pan fry or bake until golden
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