Description
Mushrooms add great texture and flavour to these yummy fishcakes.
Ingredients
250 g fish, steamed and flaked
250 g button mushrooms, chopped and pan fried
2 spring onions, finely sliced
1 small potato, cooked, peeled and diced
1 egg
1 Tbsp (15 ml) sweet chilli sauce
oil for frying
50 ml Greek yoghurt
4 tsp (20 ml) mayonnaise
2 tsp (10 ml) lemon juice
fresh lemon wedges to serve
Instructions
In a bowl mix the fish, mushrooms, onion, potato, egg and sweet chilli sauce together. Season with salt and pepper. Form cakes with your hands and set aside.
Heat oil in a pan and fry cakes on both sides until golden and cooked through. Place onto kitchen towelling to drain.
In a small bowl mix the yoghurt, mayonnaise and lemon juice together.
Serve the fish cakes with the sauce and the fresh lemon.
Cooks tip: Always use reputable fisheries that use fish which is sustainable. Never use fish off the red and orange lists of endangered species.
