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Golden Fish Cakes

  • Savoury
Difficulty:

Arnott's product: Sao

Prep time: 40 min

Cooking time: 15 min

Chill time: None

Serves: 6

Ingredients

600g boneless, skinless thick white fish fillets, cut into large cubes (e.g. blue eye trevalla, snapper or kingfish)
1 small onion, peeled, finely diced
1 stalk celery, finely chopped
1 bay leaf
finely grated zest and juice of 1 lemon
400g potatoes, peeled
¼ cup full cream milk
1/3 cup chopped parsley*
2 drops Tabasco or hot chilli sauce, or more to taste
salt & pepper, to taste
½ cup flour
3 eggs, lightly beaten
150g Arnott’s Sao biscuits, finely crushed
vegetable oil, for shallow frying

Method

  •  Place fish in a large saucepan or deep frying pan, add onion, celery, bay leaf, lemon zest and lemon juice, Season to taste with salt and pepper. Cover with water. Bring to the boil then reduce heat and simmer for 5 – 8 minutes or until fish is cooked through and soft. Drain, remove bay leaf, then place drained fish, celery and onion into a bowl and flake with a fork until evenly mixed.
  • Meanwhile place potato into a saucepan. Cover with water and bring to the boil, reduce heat and cook for 12 – 15 minutes until tender. Drain return to saucepan and mash with milk, until combined. Add to fish mixture and mix together until evenly combined. Stir in parsley and Tabasco and season to taste with salt and pepper. 
  • Shape into patties then coat in flour, dip in egg then coat in Sao crumbs, patting down to ensure crumbs coat well. Set aside onto a plate.
  • Shallow fry in hot oil medium heat for approximately 2-3 minutes until golden and heated through. Serve with salad or steamed vegetables with aioli or serve as a burger with bread rolls, salad and aioli or tartare sauce.