A very tasty dinner that does take a little bit longer to prepare but it is worth it. These are absolutely delicious! They are free on No Count and 3 points each if tracking.
Ingredients (makes 9):
- 600g potatoes (peeled and chopped weight)
- 4 fish fillets – I used 2 smoked haddock and 2 cod
- 2 leeks, finely chopped
- 2 slices Warburton’s brown medium sliced bread, blitzed into breadcrumbs (you can use any bread on the No Count list)
- a heaped tbsp Yeo Valley 0% crème fraiche
- the zest of a lemon
- 1 tbsp capers, chopped
- 2 tbsp parsley, finely chopped
- an egg, whisked
- 20g plain flour (5g per person is free)
- 1 or 2 tbsp olive oil
Method:
- Cook the potatoes then drain and mash them. Mix in the crème fraiche and season well. Leave to cool.
- Spray a frying pan with Frylight and cook the leeks for five minutes. Set to one side to cool.
- Cook the fish in boiling water for 7 – 8 minutes. Drain and leave to cool. When it is cool enough to handle, break it into large flakes and leave to cool completely.
- Combine the fish, leek and potato and add the parsley, lemon zest and capers. Season to taste.
- Shape the mixture into 8 fishcakes, put on a tray and cover. Leave in the fridge for at least half an hour.
- Prepare three bowls – one with the breadcrumbs, one with the egg, one with the flour.
- Coat each fishcake very lightly in flour, then in the egg, then in the breadcrumbs. Cover the fishcakes and rest in the fridge for a further 30 minutes.
- Heat the olive oil in a frying pan/wok and fry the fishcakes for about 4-5 minutes on each side. (You might need to do these in two batches, using 1 tbsp olive oil for each batch.)
- If you find the fishcakes look cooked on the outside but haven’t warmed all the way through, put them in the microwave for a minute or two.
Ready to be cooked:
Coating them with oats is good too x
Any amazing recipe to try. Thanks Helen xx
Thanks for that tip Petita – I must try it:-) Helen xxx
Thanks Abena, they are really worth trying! Hope you have a lovely afternoon, Helen xxx
They look delicious. Rather than microwave them to heat in the middle why not bake them to keep them crisp?
Hi Lorraine, glad you like the look of these:-)You could definitely bake them to keep them crisp.I actually thought they were ready to eat when I removed them from the frying pan but when I cut into one, I discovered it wasn’t quite hot enough in the middle.It only took a minute in the microwave to warm it up.Helen xxx
Hi Helen
These look fab. Could they be frozen?
Thanks Karen, I haven’t tried to freeze them but I think they should be ok:-) Helen xxx
I’m making these tomorrow but could only find the neo valley 50% fat free crème fraiche, do you know what difference this will make to the points?
Hi, the half fat version is 4 points for a quarter of the tub. My tbsp measurement is about that so it would make it 1 point per serving on No Count. Hope you enjoy these, they’re delicious:-) Helen xxx
Made these tonight with cod rather than smoked fish. Also baked them in the oven. Loved them and so did the other half. Might use less lemon zest next time.
Hi Sara, it’s good to hear that you and the other half enjoyed these.Thank you for letting us know that they are ok cooked in the oven too:-)Hope you have a fab rest of the week, Helen xxx