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Fish Cakes with Cheese Filling

This recipe for Fish Cakes with Cheese Filling comes from Seafish - www.seafish.org

Seafish Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Fish Cakes

2 x 170g (6oz) cod or coley fillets, skinned and finely cubed
340g (12oz) potatoes, cooked and mashed
4 spring onions, finely chopped
2 x 5ml (2 teaspoons) fresh chopped parsley
flour, for dusting
115g (4oz) garlic and herb soft cheese or Cheddar cheese
1 egg, beaten
115g (4oz) breadcrumbs
2 x 15ml spoon (2 tablespoons) sunflower oil
fresh chopped parsley, to garnish

How to make Fish Cakes

  • Preheat the grill.
  • In a large bowl mix the fish, potatoes, spring onions and parsley together.
  • Divide the mixture into 12 portions. Dust hands well with flour and shape the portions into rounds and then flatten into a `burger' shape.
  • Place a spoonful of cheese in the middle of 6 of the burgers, top with another burger, shape and mould both burgers to form one burger.
  • Coat the fish burgers in the egg and breadcrumb mixture.
  • Cook under a moderate heat for 15 - 20 minutes, turning once, basting lightly with the oil.
  • Garnish and serve with pitta bread, a crunchy salad and a spoonful of relish.

Serves 6

Seafish
www.seafish.org

 

 

 

 

 

 

Reproduced with the permission of Seafish - www.seafish.org

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