Description
Horseradish adds a kick to tasty fishcakes and crunchy coleslaw in this delicious recipe. Obviously bought coleslaw can be used instead of making from scratch.
Ingredients
- Mashed Potatoes
- Cooked Salmon
- Cod
- Scallions
- Creamed Horseradish
- Salt & Freshly Ground Black Pepper
- Flour
- Egg
- Polenta
- Vegetable Oil
- White Cabbage
- Red Onion
- Carrot
- Garlic Clove
- Mayonnaise
- Lemon Wedge
- Watercress
Instructions
- In a large bowl, mix together the mashed potato, salmon, cod, scallions and horseradish
- Season with salt and freshly ground pepper
- Shape the mixture into 8 even-sized fishcakes
- Place on a baking sheet and chill for 20 minutes
- Meanwhile, make the coleslaw
- In a large bowl, mix together the white cabbage, red onion, carrot and garlic
- Toss in the mayonnaise and creamed horseradish and season with salt and freshly ground pepper
- Roll the fishcakes in flour, then beaten egg, then polenta, coating them thoroughly
- Heat the vegetable oil in a large frying pan
- Add in the fishcakes and fry for 4 minutes on each side over a medium heat
- Serve the freshly fried fishcakes on top of a bed of coleslaw, garnished with lemon wedges and watercress