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fishcake with a side of mayo and tenderstem
Bold to assume I made this fishcake myself A comforting and classic meal featuring a homemade golden fishcake with a crispy panko breadcrumb coating and a soft, savoury interior of flaked white fish and seasoned mashed potato. Served alongside vibrant steamed tenderstem broccoli and accompanied by creamy mayonnaise and sweet chilli sauce for dipping.
recipe by
kate
mainBritish2 servingspescatarian
25
prep (min)
15
cook (min)
40
total (min)
- •300 grams potatoes, peeled and chopped
- •300 grams white fish fillets (cod, haddock, or pollock)
- •1 tbsp fresh parsley, chopped
- •2 stalks spring onions, finely sliced
- •0.5 tsp lemon zest
- •50 grams plain flour
- •1 large egg, beaten
- •100 grams panko breadcrumbs
- •200 grams tenderstem broccoli
- •3 tbsp vegetable oil (for frying)
- •2 tbsp mayonnaise
- •1 tbsp sweet chilli sauce
- •1 pinch salt and black pepper