Dinner

Light and Crunchy Fishcakes is for Dinner.

Light and Crunchy Fishcakes takes 10 minutes to prepare.

Light and Crunchy Fishcakes takes 50 minutes to cook.

Light and Crunchy Fishcakes makes 4 servings.

The ingredients for Light and Crunchy Fishcakes are:

450 g (1 Ib) floury potatoes, cubed
350 g (12 oz) smoked haddock
1 hard-boiled egg
2 tablespoons snipped chives or chopped fresh parsley
2 tablespoons plain flour, seasoned with salt and pepper
1 egg, beaten
100 g (4 oz) white breadcrumbs
oil, for spraying
salt and freshly ground black pepper

Here is how you make Light and Crunchy Fishcakes:

Pre-heat the oven to 200?C/400?F/Gas 6. Cook the potatoes in a pan of boiling, salted water until tender. Drain and mash well. Meanwhile, place the fish in a saute-pan and cover with boiling water. Bring to the boil and simmer for 5 minutes until Just cooked. Drain the fish and remove the skin. Using a fork, flake the fish, discarding any bones. Mix together the potatoes, fish, hard-boiled egg, chives or parsley and salt and pepper. Dust your hands with flour to shape the mixture into 4 or 8 even-sized round or triangular cakes. Dust the fish cakes with the seasoned flour, dip in the beaten egg, then coat In the breadcrumbs, making sure the cakes are completely covered. Spray a little oil onto a baking sheet and arrange the fish cakes on top. Spray With a little more oil and bake for 25~30 minutes until crisp and golden. Serve warm. Number of Servings: 4Recipe submitted by SparkPeople user WAHZOE.

The nutritional information for Light and Crunchy Fishcakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 355.9

• Total Fat: 5.5 g
• Cholesterol: 170.9 mg
• Sodium: 355.9 mg
• Total Carbs: 43.6 g
• Dietary Fiber: 3.3 g
• Protein: 30.9 g