Horseradish spiced fishcakes with coleslaw
By: Simon Rimmer From: Good Food Bites
Printer friendly version
-
Horseradish spiced fishcakes with coleslaw
- Prep time:
- 20 mins
- Cook time:
- 10 mins
- Serves:
- 4
Horseradish adds a kick to tasty fishcakes and crunchy coleslaw in Simon Rimmer's delicious recipe
Similar recipes
Related Videos
Ingredients
- 400g mashed potato
- 200g cooked Salmon
- 200 g cooked cod, flaked
- 3 Spring onions
- 30 g creamed horseradish
- black pepper
- Flour, for coating
- 1 Egg, beaten
- 200g Polenta
- vegetable oil, for shallow-frying
For the coleslaw:
- 1/2 white Cabbage, finely sliced
- 1/2 red Onion, finely sliced
- 1 Carrot, grated
- 1 clove Garlic, finely chopped
- 100g mayonnaise
- 5 g creamed horseradish
- black pepper
To serve:
- lemon wedges
- Watercress
Method
1. In a large bowl, mix together the mashed potato, salmon, cod, spring onion and horseradish. Season with salt and freshly ground pepper.2. Shape the mixture into 8 even-sized fishcakes. Place on a baking sheet and chill for 20 minutes.
3. Meanwhile, make the coleslaw. In a large bowl, mix together the white cabbage, red onion, carrot and garlic.
4. Toss in the mayonnaise and creamed horseradish and season with salt and freshly ground pepper.
5. Roll the fishcakes in flour, then beaten egg, then polenta, coating them thoroughly.
6. Heat the vegetable oil in a large frying pan. Add in the fishcakes and fry for 4 minutes on each side over a medium heat.
7. Serve the freshly fried fishcakes on top of a bed of coleslaw, garnished with lemon wedges and watercress.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register