Lemon Parsley Fish Cakes

I had lovely fish cakes in a pub in Donegal two weeks ago and wanted to try my hand at them myself.
I initially wanted to use a Martha Stewart recipe but ended up making up my own.
I mashed 250g potatos (leftovers from
yesterday’s salad) and added 200g (raw) shredded cod.


I seasoned it with salt, pepper, paprika, ground coriander and added 2 finely chopped shallots, a bunch of chopped parsley and the juice of half a lemon.

Next I added just enough breadcrumbs to be able to shape the fish cake mix into balls (2-3 tablespoons of bread crumbs).

I formed (regular size & baby size) fish cakes and fried them in sesame oil until golden brown and crispy on each side.


I made a lemony ginger curd cheese dip (seasoned with salt, pepper, the juice of half a lemon and finely chopped fresh ginger) to go with the fish cakes and served them with salad.


A delicious and light dinner for summer evenings.



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