Name: Filled fishcakes
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Ingredients: 25 g butter; 100 g frozen peas; 1 tsp. wholegrain mustard; 175 g fresh breadcrumbs; large handful parsley, finely chopped; 25 g plain flour; 3 medium eggs, beaten; 50 g plain flour; 1 leek, finely sliced; 1 tbsp. vegetable oil, plus extra to fry; 75 g grated Cheddar; 3 x 125g salmon fillets; 750 g floury potatoes, chopped; 75 mL milk

Fish Cakes

What types of fish are best for making fish cakes?

Do I need to use fresh fish or can I use canned fish?

What other ingredients are typically used in fish cakes?

What can I do if the fish cakes are falling apart during cooking?

These salmon fishcakes have a delicious oozy cheese filling. For more fishcake recipes visit Goodhousekeeping.co.uk

Milk

Eggs

Fish

Wheat

Gluten Free

Lactose Free

Butter & Margarine

gram

butter

Fresh Vegetables

green peas

Condiments

stone ground mustard

Other Bread

bread crumbs

fresh parsley

Flour & Meal

all purpose flour

eggs

leek

Oils

milliliter

vegetable oil

Cheese

shredded cheddar cheese

Seafood

salmon

russet potato

milk

Dietary Folate Equivalents

Vitamin K

Vitamins

Choline

Vitamin A

Vitamin E

Lycopene

Calcium

Minerals

Alpha-carotene

Cyanocobalamin (B12)

Trans fatty acids

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Beta-cryptoxanthin

Beta-carotene

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Selenium

Manganese

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Sugar

Carbohydrates

Dietary Fiber

Protein

Calories

Water

Cholesterol

Folic Acid (B9)

Vitamin D

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Filled fishcakes

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