Sunday, 14 July 2013

Oven Baked Fishcakes with Fennel Coleslaw

Summer comfort food
I had some fish pie mix in the freezer that needed using, but the weather is too warm for a hearty pie.  

  • Potato 
  • Onion
  • Fish
  • Milk
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.



  • Fennel bulb
  • Cabbage
  • Onion

Finely chop all ingredients.  Mix and dress with lemon and garlic infused olive oil.


  1. 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?

    1. I actually used spring onions (green onions?) as I was out of normal onions.


Related Posts Plugin for WordPress, Blogger...