Ingredients
300 g cold mashed potato
½ tsp SIDS CRAZY LEMON
4 twists of black pepper
6 spring onions, thinly sliced
1 tbsp horseradish sauce
250 g fish fillets, skinned & flaked
2 tbsp plain flour
1 egg, beaten
85 g dried breadcrumbs
rice bran oil for frying
salad, to serve
lemon wedges, to serve
Directions
In a large bowl, mix together the potato, SIDS CRAZY LEMON, black pepper, spring onions, horseradish and fish, then shape into 8 even-size cakes. Roll the fish cakes in the flour, shaking off any excess, then dip in the egg, followed by the breadcrumbs. Cover and chill until ready to cook. Can be prepared up to a day ahead, or frozen.
Gently grill or shallow-fry the fish cakes for 5-6 minutes on each side until crunchy, golden brown and hot all the way through. Serve with salad and lemon wedges.
