RECIPE

Easy Peasy Fishcakes

Name: Easy Peasy Fishcakes
Cook time: 35 mins
Total time: 35 min
Yield: 4
Ingredients: 1 packet Royco® Cheddar Cheese Sauce (38g); 250ml (1 cup) rapidly boiling water, to make up the sauce; 2 potatoes, peeled, boiled and mashed; 600g hake, cooked and flaked; 250ml (1 cup) frozen mixed vegetables, defrosted; 2 eggs, beaten; 375 ml (1½ cups) dry breadcrumbs; sunflower oil, for frying; lemon wedges, to serve

Cooking time

35 mins

Preparation time

15 mins

Serves

Crispy golden fishcakes made a delicious, nutritious family meal, and this recipe includes frozen mixed veggies for an extra dose of vitamins. For added zing, try adding a little finely grated lemon zest and chopped chives or parsley.

1 packet Royco® Cheddar Cheese Sauce (38g)
250ml (1 cup) rapidly boiling water, to make up the sauce
2 potatoes, peeled, boiled and mashed
600g hake, cooked and flaked
250ml (1 cup) frozen mixed vegetables, defrosted
2 eggs, beaten
375 ml (1½ cups) dry breadcrumbs
sunflower oil, for frying
lemon wedges, to serve

Products used

Cheddar Cheese Dry Sauce

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Vegetarian

Replace the fish in this recipe with other veggies of your choice. Sweetcorn, spring onions and grated carrots or baby marrow work well.

Family Friendly

Invite the kids to help with dinner by showing them how to form the mixture into neat patties. Fishcakes are an excellent protein-rich snack for children: how about making a double batch so you can pop some leftovers into lunch boxes the next day?

1.
Prepare the Royco® Cheddar Cheese Sauce with boiling water as per the instructions on the pack. Set aside to cool.
2.
In a large bowl, mix together the mashed potato, flaked hake and thawed mixed vegetables. Add half of the prepared Royco® Cheddar Cheese Sauce and stir gently to combine.
3.
Form the mixture into patties. Dip each patty first into beaten egg, and then into the breadcrumbs, making sure they are well coated on all sides. Place the patties in the fridge for 20 minutes to firm up.
4.
Heat some oil in a pan and fry the fishcakes on both sides until golden brown and heated right through.
5
Drain the patties on paper towels. Gently reheat the remaining cheese sauce and serve the fishcakes hot with lemon wedges and the cheese sauce on the side.