500gm potatoes
400gm skinless fish fillets
350ml fat free milk
2 tsp wholegrain mustard
3 Tblsp Helman’s low fat mayo
4 spring onions, finely chopped
Grated rind of 1 lemon
3 Tblsp chopped parsley
±60gm plain flour
1 egg, beaten
±80gm dry breadcrumbs
Method
Boil the potatoes in lightly salted boiling water until soft.
Drain well and mash.
Poach the fish in the milk until the flesh flakes easily.
Drain and flake the fish.
Mix the mayo and mustard into the potato.
Stir through the parsley and lemon rind.
Gently fold in the flaked fish.
Shape the mixture into 8 fish cakes.
Dip the fish cakes first in the flour, then in the egg and lastly in the breadcrumbs.
Spray a large pan with non-stick cooking spray.
Dry fry the fish cakes for about 5 minutes each side until they are crispy and golden.
Serve 2 fish cakes per person with a fresh salad and lemon slices on the side.
