Perfect for packed lunches or an easy week night supper, these fish cakes are potato based, packed full of greens, taste amazing and are healthy and good for you too.
For 6 medium sized fishcakes:
- 1 very large cooking potato
- 3 spring onions
- 1 cod loin
- 2 large handfuls of kale
- small handful of flat leaf parsley
- 1 egg
- sprinkling of plain flour
- bit of butter
- bit of olive oil
Whack the oven on to 200. Once that’s done turn your attention to the fish. I like to poach the fish in some tin foil with a tiny bit of lemon for about 10 minutes in the oven or until cooked but ultimately you need to cook it. Leave the cod to cool. Meanwhile, peel the potato and chop into smaller pieces and then boil until soft. Add the kale to the pan for the last 5 minutes.
Drain the kale and potato mix and then return to the pan and leave to steam with a lid on before mashing it all together. No butter needed, this comes later, and this recipe is aiming to be healthy after all.
Chop up the spring onions and parsley and combine with the potato and kale, flake in the fish and add salt and pepper. Don’t over mix.
Shape this mixture into patties and the lightly coat the these in seasoned flour.
Fry in a mix of butter and olive oil for about 5 minutes on each side, so that they are nice and browned.
Meanwhile poach your egg. Serve the fish cakes with the poached egg on top and a bit of ketch if that’s your thing. So easy to recreate and not very expensive either.
Go on try them… I know you want to!