Recipes
Smoked fish & horseradish fishcakes
We used river cobbler, which is a cheaper and sustainable alternative to cod and haddock.
We used river cobbler, which is a cheaper and sustainable alternative to cod and haddock.
Cook: 1 Hour
Serves: 4
Price: £1.94 per serving
Nutritional Information
Each 100g serving contains
Energy
2186kj
522kcal
2186kj
522kcal
26%
Fat
25g
25g
High
36%
36%
Saturates
3.7g
3.7g
Med
19%
19%
Sugars
1.9g
1.9g
Low
2%
2%
Salt
3.1g
3.1g
High
52%
52%
of your reference intake.
Typical energy values per 100g:
2186kj/522kcal
Typical energy values per 100g:
2186kj/522kcal
Ingredients
Frozen peas
Lemon
2 x 230g packs smoked river cobbler
400g Maris Piper potatoes - peeled weight
Finely grated zest of ½ lemon
2 level tbsp Asda Mayonnaise
1½ level tsp Extra Special Horseradish Sauce
2 tbsp curly parsley (chopped)
Flour (for dusting)
2 large eggs
125g fresh breadcrumbs (from bread 2-3 days old)
5 tbsp sunflower oil for shallow frying
Potato wedges
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Put the fish in the middle of a large sheet of foil. Wrap to make a large parcel with tightly sealed edges and room inside for the air to circulate. Put on a baking tray and cook for 15 minutes. Remove from the oven but leave in the parcel for another 10 minutes to carry on cooking.
2
Meanwhile, cut the potatoes into evenly sized chunks and put in a pan of cold water. Cover, bring to the boil and simmer for 10-15 minutes. Drain in a colander. Return to the pan and stand over a low heat for a minute to allow excess water to evaporate. Use a masher to make a fairly dry mash.
3
Transfer to a large bowl and stir in the lemon zest, mayonnaise, horseradish and chopped parsley. Season with pepper. Unwrap the fish and drain off the juices. Break it into flakes with a fork, then stir into the potato, taking care not to over mix and break up the fish too much. Leave until cold.
4
Dust your hands and a board with a flour. Shape the mixture into 8 cakes. Lightly beat the eggs in a large dish. Place the breadcrumbs on a large plate. Dip the cakes in the egg one at a time and brush all over. Put them in the crumbs and pat on to coat.
5
Put the fishcakes on a plate and chill for 30 minutes.
6
Heat the oil in a large frying pan and fry the cakes, over a medium heat, for about 5 minutes on each side.
7
Serve with potato wedges, peas and a lemon wedge.