RecipesQuickest-ever fishcakes
When the end result is this tasty, it's OK to cheat a bit. Try our easy take on an all-time family favourite
When the end result is this tasty, it's OK to cheat a bit. Try our easy take on an all-time family favourite
By Asda Good Living,6th November 2017
![Cooking Time](/_next/static/fonts/recipe-cooking-time_73923bcfbbe7c1a918c176e35375393f.svg)
Cook: 20 Mins
![Cooking Time](/_next/static/fonts/recipe-serves_1f51006ffa4db95221a5126cef2a77a7.svg)
Serves: 4
![Cooking Time](/_next/static/fonts/recipe-price-per-serving_27e512f22c31f1d512f358fc269f0553.svg)
Price: £1.72 per serving
Nutritional Information
Each 413g serving contains
of your reference intake.
Typical energy values per 100g:
439kj/105kcal
Ingredients
100g Smash Instant Mashed Potato
2 x 120g packs Asda Kiln Roast Trout Flakes
1tbsp chives, finely chopped
2tbsp reduced-fat mayonnaise
2tbsp wholemeal flour
2tbsp rapeseed oil
300g frozen broad beans, to serve
300g frozen sweetcorn, to serve
Method
1Heat the oven to 140C/ 120C Fan/Gas 1. Put the Smash in a bowl and mix with 275ml boiling water, stirring with a fork, to make a stiff mash.
2Break the trout into smaller flakes then add to the mash with the chives and mayonnaise. Season with black pepper and mix until just combined.
3Divide the mixture into 8 even portions and shape into cakes about 2cm thick. Put the flour on a plate and dust the fishcakes all over.
4Heat half the oil in a large nonstick frying pan, then cook 4 fishcakes on a medium heat for 3 mins each side. Keep warm in the oven while you cook the other 4 fishcakes in the remaining oil.
5Cook the broad beans and sweetcorn according to the pack instructions. Serve with the fishcakes.