Homemade Fishcakes


MetMUnch students Emily and Isabelle show you how to make fishcakes from scratch, and explain the nutritional benefits of this delicious dish.

Check out the video and recipe below and give it a try.

Homemade Fishcakes
Serves 6
  • Potatoes. 300g.
  • Fresh Cod. 200g.
  • Spring onion. 3 sprigs.
  • Parsley. A handful.
  • 1 Lime.
  • 1 Egg.
  1. Wash and peel potatoes. Chop into small chunks.
  2. Place potatoes in a pan of water, leave to boil.
  3. Chop spring onions and parsley.
  4. Chop fish into small pieces.
  5. Once potatoes are boiled, drain and leave to cool in a bowl.
  6. Add fish to potato, mix in well.
  7. Add parsley, spring onions and ½ of the lime juice.
  8. Add egg, mix well with hands.
  9. Divide mixture and form 6 patties.
  10. Coat each fish cake with flour, on both sides.
  11. In a pan, heat 3 tbsp of oil.
  12. Lightly fry fish cakes until golden brown on either side.
  13. Serve with salad, lime juice, and enjoy.
Why not try with salmon, haddock or a mixture as healthy fish alternatives?[br][br]Cod:[br][br]• Protein source.[br]• Omega 3 source. [br]• Contains vitamins B12 & B6.[br][br]Potatoes:[br][br]• Carbohydrate source.[br]• High in fibre & low in calories.[br]• Good source of vitamin B6, potassium, copper, vitamin C, manganese, phosphorus & niacin.[br][br]Spring Onions:[br]• Rich in Vitamin C, Vitamin B2 and thiamine.[br]• Good sources of copper, phosphorous, magnesium, potassium, chromium, manganese and fibre.