fishcakes recipe

Mexican Seafood Fishcakes Recipe

print
These delicious fishcakes are the perfect twist on your typical weekday dinner. Filled with scrumptious prawns, mussels, and cod they’re the perfect guilt-free indulgence. Topped off with an aromatic chimichurri salsa, they’re irresistible.

Serves 4
45 mins
Difficulty: Medium

Ingredients

For the fishcakes
500g coarsely mashed potatoes
100g cooked cod
100g crayfish tails
100g cooked prawns
100g mussel meat
1 egg, beaten
1 tablespoon grated lemon zest
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
Sea salt to taste
Black pepper to taste
Seasoned Flour
Dry breadcrumbs
2 eggs (beaten)

For the salsa
Small bunch of fresh parsley finely chopped
1 teaspoon dried oregano
1 spring onion finely sliced
Small bunch of fresh coriander finely chopped
3-6 cloves of garlic chopped
Small red chilli (seeds removed), finely chopped
2 tablespoons chopped red onion
4 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lime juice
Sea salt to taste
Fresh ground black pepper to taste

Method

  1. Combine the potatoes, fish, seafood, 1 egg, lemon zest, mint, and parsley in a large bowl and season with salt and pepper.
  2. Divide the fishcake mixture into 8 and shape into patty shapes. Allow to firm up in the fridge.
  3. Dip the fishcakes into seasoned flour, then into 2 beaten eggs, and then into the bread crumbs.
  4. When all the fishcakes are coated, heat oil in a large frying pan and shallow fry the cakes until golden and crisp.
  5. Serve with the Chimichurri salsa and fresh salad.

 

Top Tip: Try cooked salmon or haddock as an alternative to cod in the fishcakes

Tags

You may also like...

0 thoughts on “Mexican Seafood Fishcakes Recipe”

Leave a Reply

Your email address will not be published. Required fields are marked *