Use OXO Garlic and Herb Granules to make delicious Fish cakes

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves: 7

Portion Size: 170g



500g Peeled and Cut Maris Piper Potatoes

500g Cooked fish (Boneless & Skinless)

1 Egg Yolk

25g Butter

1 Bunch of Spring Onions (Thinly Sliced)

5g Chopped Parsley

2 Teaspoons OXO Garlic and Herb Shake & Flavour

2 Eggs

60g Flour

125g Breadcrumbs



1. Cook the potatoes in lightly salted water.2. Once soft, drain off the water, and return to a low heat to dry out the potatoes.
3. Mash with a potato masher.
4. Add the yolk, butter, and OXO granules and stir well with a wooden spoon.
5. Combine the potato with the fish, parsley and spring onion.
6. Divide into 8 pieces and mould into balls. Then flatten.
7. Leave to cool in the fridge, then and cover with flour, then the egg, then the breadcrumbs.
8. Shallow fry for approx 4 minutes on a medium heat on each side or until the fish cakes are piping hot.


Serving Suggestions

Sprinkle some lemon and serve with fresh salad.

Per serving:  210 calories, 18.8g Protein, 1.1g sugars, 5.1g fat (of which 2.1g saturates), 1.2g fibre, 1g salt

OXO Shake & Flavour is sponsoring the Cookery Theatre at Woman’s Weekly Live, find out more here.