Traditionally made to use up leftover potatoes, the little ole fishcake has been seriously pimped up over the years!
The Hairy Dieters’ recipe I used calls for paprika to be mixed through with the breadcrumbs which gives the cakes a delicious, smokey flavour. Along with the potato and the fish, spring onions and lemon juice are added which give the filling a really nice fragrance.
These fishcakes are easy to prep in advance if needs be, and can be kept in the fridge until you need to bake them. I used pollock but you could use salmon or haddock instead. Serve with wedges, salad, couscous, peas, or beans. Quick, tasty & healthy (coming in at just 187 cals/cake), these fishcakes are perfect for a mid-week dinner!