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Mushroom Blend Fishcakes

Mushroom Blend Fishcakes


Mushrooms add great texture and flavour to these yummy fishcakes.

  • Serves: 4 |
    4 servings
  • Rating:

  • Prep Time : 10 mins |
  • Cook Time : 30 mins
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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

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.