Fish cakes with wedges

What you need

  • Fish Cakes:
    • Potatoes 500g (approx 4 large), peeled.
    • Polyunsaturated margarine 1 tablespoon.
    • Red or pink salmon 1 x 210 g can.
    • Parsley ¼ cup chopped.
    • Egg 1.
    • Salt and pepper to taste.
    • Spring onions 1-2, finely chopped.
    • Fresh breadcrumbs ¼ cup.
    • Wholemeal breadcrumbs 1 cup dry.
    • Canola oil or oil spray 2 tablespoons.
  • Tasty Wedges:
    • Potatoes and kumara, cut into wedges.
    • Canola or olive oil spray.
    • Seasonings to taste e.g. lemon pepper, garlic salt, Italian herbs.

Preparation time: 45 minutes
Cooking time: 45 minutes


  • Fish Cakes:
    • Boil potatoes until tender, drain well; add margarine and mash well until smooth.
    • Drain and flake fish.
    • Add to potatoes with chopped parsley, egg, salt, pepper, spring onion and fresh crumbs.
    • Mix well with lightly floured hands, shape into cakes.
    • Mix crumbs in a flat dish; coat each fish cake in crumbs.
    • Refrigerate on a flat plate or tray for 1 hour before cooking.
    • Heat oil in a non-stick fry pan; fry cakes until golden on both sides.
    • Serve with oven baked wedges.
  • Tasty Wedges:
    • Preheat oven to 200°C
    • Place potato wedges on lightly oiled baking tray, spray with oil and sprinkle with seasonings.
    • Bake for 15-20 minutes or until cooked.

Serves 4-6


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