This is a fun, quick homemade fishcakes recipe that the whole family will enjoy. Using good quality white fish, you can make Fast Fishcakes in less than 30 minutes. The kids can get involved too, getting their hands messy making the patties – a great recipe for encouraging kids to learn about the food they’re eating.
Quick tip: Use leftover fish and mashed potato from the day before, and shop-bought breadcrumbs to make Joel’s Fast Fishcakes even quicker.
- Skinless, boneless fish, diced.
- Potatoes, mashed
- Slices of bread
- Salt and pepper
Preheat oven to 180ºC.
First, gently poach the fish for around five minutes.
Next, add parsley and seasoning to the mashed potatoes and mix well.
In a food processor, blitz the bread to make breadcrumbs, then spread the crumbs onto a large tray or plate.
In a separate bowl, beat the eggs ready for the breadcrumb coating.
Once your fish has poached, mix the fish into the mashed potato and then make little patties.
Roll each patty into the egg before coating in breadcrumbs.
Place on a baking tray and bake in the oven for around 14 minutes until steaming hot throughout.
Serve and enjoy!