Quick and easy fish cakes

Fish cakes have long been one of the tastiest and easiest dishes for you to whip up for the whole family to enjoy. Not only are they the best way to use up any leftovers from the night before, but this basic recipe is also a healthier option for dinner if you’re watching what you eat. There’s a reason why these traditional treats have always been so popular, especially when you serve them with a side of creamy and tangy tartar sauce. Even the fussiest of eaters will enjoy these crispy snacks as the array of delicious flavours is too good to turn down!

Ingredients

• 2 large potatoes (about 2 cups mashed), diced, boiled and drained
• 450g white-fleshed fish, cooked
• 1 large egg
• 3 tablespoons sour cream
• 2 tablespoons butter, softened
• 2 green onions, sliced
• 3 tablespoons chopped fresh parsley
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dry ground mustard
• Panko breadcrumbs
• Oil, for frying

Method

1. Place potatoes, fish, egg, sour cream, butter, onions, parsley, salt, pepper and mustard in a large bowl. Mash together until thoroughly combined.
2. Separate mixture into 8 equal patties. Form into balls. Roll in panko breadcrumbs. Place on plate. Refrigerate for at least 30 minutes or until firmed up.
3. Heat oil in non-stick frypan. Fry patties, in batches, on each side for 3-4 minutes until lightly browned.
4. Serve immediately with dipping sauce of your choice.