Photo: David Holifield
Fish cakes with parsley sauce
18 ingredients
30 min + 1 hr
Serves 6
openrecipes
This recipe uses cod, salmon and haddock fillets, but you could use any fish you like to make these easy fishcakes, coated in breadcrumbs and served with a classic parsley sauce.
Estimated Nutrition (whole recipe, rough)
1330
Calories
78g
Protein
41g
Fat
161g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Haddock | 100g cooked | 112 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Sunflower Oil | not in our table | 0 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 600g/1lb 5oz medium potatoes
- flaked sea saltblack pepper
- 250g/9oz thick cod
- 250g/9oz thick salmon
- 100g/3½oz smoked haddock
- 500ml/18fl oz whole milk
- 1 bay leaf
- ½ well-scrubbed lemon
- 6 spring onions
- 25g/1oz plain flour
- 2 large free-range eggs
- 100g/3½oz fresh white breadcrumbs
- 75ml/2½fl oz sunflower oil
- wedges, for serving lemon
- 25g/1oz butter
- 25g/1oz plain flour
- reserved milk from cooking the fish
- 25g/1oz bunch curly leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes