B-well Fish Cakes
(11 Jun 2018)

B-well Fish Cakes Expresso

B-well Fish Cakes
Recipe by Nicole Snelling
B-well Canola oil cooking spray
1 tin Pilchards, drained
200g Potatoes, peeled
½ Red onion, finely chopped
1 Garlic clove, minced
1 Tbsp Capers, Finely chopped
Handful Fennel, finely chopped
Handful Parsley, finely chopped
1 egg, beaten
1 Cup Panko bread crumbs (Japanese bread crumbs)
B-well Canola oil, for frying
B-well Canola reduced fat mayonnaise
1 Lemon, cut into wedges
Cook the potatoes in some salted water until tender, drain the water and mash roughly.
Line a medium pan with a coating of B-well Canola oil cooking spray, bring to a medium-high heat, add onions and sauté them for 3-4 minutes, add the garlic and cook for a further 1 minute. Remove from heat and set aside to cool slightly.
In a mixing bowl add the pilchards, remove any bones and flake, add mashed potato, onion, garlic, capers, fennel, parsley and season well. Mix all the ingredients together to combine well.
Shape the mixture into 5-7 fish cakes. Dip each fish cake into the egg, then into the bread crumbs to coat.
Heat a little B-well Canola oil in a pan and fry the fish cakes until golden brown.
Drain them on a paper towel and serve them with lemon wedges and some B-well Canola reduced fat mayonnaise.






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