Haddock Fishcakes

Breaded haddock fishcakes from Aldi, cooked in the preheated oven for 18-20 minutes at 200 deg. C.

Served with green beans, topped and tailed, and boiled for 8 to ten minutes in salted water, and batoned courgette (zucchini) fried in a little butter until it begins to brown.

Cod, Haddock, & Salmon Fishcakes, with a Salted Spinach Sauce

Fishcakes from Sainsbury's, with a white sauce centre, served with a salted spinach and onion sauce.

The breaded fishcakes contained a mixture of cod, haddock and Scottish Salmon. Cooked in an oiled roasting tray for 25 minutes at 200 deg C (watch carefully).

The spinach and onion sauce was made with 150g of freshly chopped spinach leaves in boiling salted water (a pinch), two teaspoonfuls of Bisto onion gravy granules, a pinch of paprika, a large pinch of rosemary, and vegetable stock. Cooked on the hob for at least 40 minutes, until it thickens. Stirred occasionally to prevent sticking. The spinach sauce can be blended if preferred. Delicious either way!

Wheat-Free breaded Fish Cakes

Made with mashed potato and leek, boiled in slightly salted water, and flaked plaice. Allow the mashed potato and leek to cool for about thirty minutes, before adding the flaked plaice (or other whitefish). Stir thoroughly. Make the cakes by hand, and dip in some beaten egg, and turn the cakes in a bowl of finely chopped breadcrumbs made from a wheat free loaf. Shallow fry the cakes in sunflower oil for fifteen to twenty minutes at a moderate heat in a covered pan (to ensure thorough heating) until golden brown.

Served with a dressed salad of lettuce leaves, shredded vine tomato, finely chopped red pepper, spring onion, coriander, mayonnaise and white pepper.

Cakes in a non-stick pan after being turned in wheat-free breadcrumbs 

Wheat-Free breaded Fish Cakes