A quick and simple dish, delight the little ones with some fishcakes this evening. Packed full of Omega 3 and a yummy potato mash, these fishcakes are as delicious as they are nutritious.
Serves 4
Cooking time: 10 mins
What You’ll Need:
- 350g floury potatoes
- 450g skinless, boneless cod or haddock fillet
- 3 spring onions, finely chopped
- 100g The Lake District Dairy Co. Quark
- Finely grated zest of 1/2 lemon
- 2 tbsps (30ml) chopped fresh parsley
- 1 large egg
- A little flour, for shaping
- 85g dried natural breadcrumbs
- 3 tbsps (45ml) vegetable oil, for frying
- Salt and freshly ground black pepper,
- Lemon wedges and watercress salad, to serve
What To Do:
- Put the roughly chopped potatoes in a large saucepan and cover with boiling water. Bring back to the boil and simmer for 5 mins
- Cut the fish into large pieces and lay on top of the potatoes. Turn the heat down to a simmer, cover and cook for about 10 mins until the fish is opaque. Carefully remove the fish with a slotted spoon and transfer to a plate to cool
- Add the spring onions to the still simmering potatoes and cook for 1 min. The potatoes should now be cooked. Drain the whole lot through a sieve and sit over the hot pan to steam for 5 mins. Return to the hot pan and mash. Beat in The Lake District Dairy Co. Quark, lemon zest, parsley and season well with salt and pepper
- Flake the fish into the potatoes in large pieces, then gently fold in to mix. Set aside to cool
- Beat the egg in a shallow bowl and lightly flour a board. Spread the breadcrumbs on a large plate. Divide the fishcake mixture into eight. Flour your hands and gently shape into cakes
Recipe from www.lakedistrictquark.co.uk