I had some fish pie mix in the freezer that needed using, but the weather is too warm for a hearty pie.
Oven Baked Fishcakes with Fennel Coleslaw
Course: Lunch, DinnerCuisine: BritishServings
4
servingsPrep time
30
minutesCooking time
40
minutesEnjoy these Oven Baked Fishcakes with Fennel Coleslaw, a light and wholesome meal featuring omega-3-rich fish and crunchy fennel. Perfect for supporting hormone balance and fertility with every bite.
Ingredients
- **Fish Cakes**
Potato Onion
Fish mix
Milk
- **Coleslaw**
Fennel bulb
Cabbage
Onion
Lemon juice
Olive oil
Directions
- Fish Cakes
- Finely chop an onion and poach with the fish in 50:50 milk/water.
- Drain, reserving liquid, cool and flake the fish.
- Scrub and chop the potatoes and boil until just tender.
- Drain and let the moisture steam off them.
- Mash with a little of the fish milk and let them cool, the dryer and colder the better.
- Mix the fish and onion into the cold potato, shape into cakes and place on lightly oiled baking tray.
- Bake at 180 degrees C for about 20 minutes or until the fishcakes have browned.
- Coleslaw
- Finely chop all ingredients.
- Mix and dress with lemon juice and garlic infused olive oil.
Notes
- You could also chill in the fridge for an hour then carefully pan fry in butter or ghee
Coleslaw
Ingredients
- Fennel bulb
- Cabbage
- Onion
Method
1. Finely chop all ingredients.
2. Mix and dress with lemon and garlic infused olive oil.
How very British. Wonder if I can get fish pie mix around here? Also, I see some green in the cakes, what herb did you use?
I actually used spring onions (green onions?) as I was out of normal onions.