How To Make Fish Cakes with Vegetables
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Serves:
Ingredients
- 1 lb white fish fillets, cooked and flaked
- 1 cup mashed potatoes
- 1 cup mixed vegetables (carrots, peas, corn), cooked and chopped
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs, beaten
- 2 tbsp vegetable oil, for frying
Instructions
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In a large bowl, combine the fish, mashed potatoes, mixed vegetables, breadcrumbs, parsley, red onion, garlic, lemon zest, salt, and black pepper. Mix well.
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Shape the mixture into patties and place them on a baking sheet lined with parchment paper. Place in the refrigerator for 10 minutes to firm up.
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Heat the vegetable oil in a large skillet over medium heat. Add the fish cakes and cook for 3-4 minutes per side, until golden brown and crispy.
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Remove the fish cakes from the skillet and drain on a paper towel-lined plate.
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Serve the fish cakes hot with tartar sauce or a squeeze of lemon juice. Enjoy!
Nutrition
- Calories : 320kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 139mg
- Sodium : 670mg
- Total Carbohydrates : 24g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 27g
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