Recipes
Quickest-ever fishcakes
When the end result is this tasty, it's OK to cheat a bit. Try our easy take on an all-time family favourite
When the end result is this tasty, it's OK to cheat a bit. Try our easy take on an all-time family favourite
(8 votes)
Cook: 20 Mins
Serves: 4
Price: £1.72 per serving
Nutritional Information
Each 413g serving contains
Energy
1813kj
434kcal
1813kj
434kcal
22%
Fat
16.5g
16.5g
Med
24%
24%
Saturates
2.5g
2.5g
Med
13%
13%
Sugars
4.5g
4.5g
Low
5%
5%
Salt
0.78g
0.78g
Med
13%
13%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
439kj/105kcal
Typical energy values per 100g:
439kj/105kcal
Ingredients
100g Smash Instant Mashed Potato
2 x 120g packs Asda Kiln Roast Trout Flakes
1tbsp chives, finely chopped
2tbsp reduced-fat mayonnaise
2tbsp wholemeal flour
2tbsp rapeseed oil
300g frozen broad beans, to serve
300g frozen sweetcorn, to serve
Method
1
Heat the oven to 140C/ 120C Fan/Gas 1. Put the Smash in a bowl and mix with 275ml boiling water, stirring with a fork, to make a stiff mash.
2
Break the trout into smaller flakes then add to the mash with the chives and mayonnaise. Season with black pepper and mix until just combined.
3
Divide the mixture into 8 even portions and shape into cakes about 2cm thick. Put the flour on a plate and dust the fishcakes all over.
4
Heat half the oil in a large nonstick frying pan, then cook 4 fishcakes on a medium heat for 3 mins each side. Keep warm in the oven while you cook the other 4 fishcakes in the remaining oil.
5
Cook the broad beans and sweetcorn according to the pack instructions. Serve with the fishcakes.