Fishcakes
recipe
Fishcakes
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Children are often loath to eat fish, but these fishcakes are a good alternative - especially if they help to make them.
Ingredients
- 450g cooked fish
- 2 potatoes, cooked and peeled
- 2 large eggs
- 2 tbsp fresh, chopped parsley
- 1 tbsp Dijon mustard
- 2 tbsp grated fresh root ginger
- salt and freshly ground black pepper
- 130g breadcrumbs
Serves:
4
Preparation:
5
Cook Time:
10
Total Time:
15min
Directions
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- In a bowl, mash the fish and potatoes together with a fork.
- Add all the remaining ingredients except the breadcrumbs, season to taste and mix well.
- Place the breadcrumbs on a plate.
- Divide the mixture into small patties.
- Coat each patty thoroughly with the breadcrumbs and grill or sautee about 3-4 minutes on each side.
Source: The Parenting Cookbook, authored by Kathy Gunst, with the editors of Parenting Magazine. Copyright 1996 by Henry Holt and Company, Inc.
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