SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 355.9
  • Total Fat: 5.5 g
  • Cholesterol: 170.9 mg
  • Sodium: 355.9 mg
  • Total Carbs: 43.6 g
  • Dietary Fiber: 3.3 g
  • Protein: 30.9 g

View full nutritional breakdown of Light & Crunchy Fishcakes calories by ingredient
Report Inappropriate Recipe

Light & Crunchy Fishcakes

Submitted by: WAHZOE
Light & Crunchy Fishcakes

Introduction

Adapted from the Ainsley Harriott Low fat Cookbook, and excellent resource for Uk members of Spark.

Why not make double the quantity and freeze half at the end of step 3 for a later date? You could also make them using smoked cod, or a combination of smoked cod and haddock.
Adapted from the Ainsley Harriott Low fat Cookbook, and excellent resource for Uk members of Spark.

Why not make double the quantity and freeze half at the end of step 3 for a later date? You could also make them using smoked cod, or a combination of smoked cod and haddock.

Number of Servings: 4

Ingredients

    450 g (1 Ib) floury potatoes, cubed
    350 g (12 oz) smoked haddock
    1 hard-boiled egg
    2 tablespoons snipped chives or chopped fresh parsley
    2 tablespoons plain flour, seasoned with salt and pepper
    1 egg, beaten
    100 g (4 oz) white breadcrumbs
    oil, for spraying
    salt and freshly ground black pepper

Directions

Pre-heat the oven to 200C/400F/Gas 6. Cook the potatoes in a pan of boiling, salted water until tender. Drain and mash well.

Meanwhile, place the fish in a saute-pan and cover with boiling water. Bring to the boil and simmer for 5 minutes until Just cooked.

Drain the fish and remove the skin. Using a fork, flake the fish, discarding any bones. Mix together the potatoes, fish, hard-boiled egg, chives or parsley and salt and pepper. Dust your hands with flour to shape the mixture into 4 or 8 even-sized round or triangular cakes.

Dust the fish cakes with the seasoned flour, dip in the beaten egg, then coat In the breadcrumbs, making sure the cakes are completely covered.

Spray a little oil onto a baking sheet and arrange the fish cakes on top. Spray With a little more oil and bake for 25~30 minutes until crisp and golden. Serve warm.


Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.





TAGS:  Fish | Dinner | Fish Dinner |

Great Stories from around the Web


Rate This Recipe