Fish Cakes

  • Preparation 30 MIN
    Cooking 30 MIN
  • Servings 6



  1. In a large skillet, poach the monkfish, turning once, in salted boiling water, about 5 minutes. Remove the fish from the skillet and drain. Let cool and dice. Set aside.
  2. In the same skillet, poach the haddock and sole, turning once, about 2 minutes. Remove from the skillet, drain and flake. Set aside.
  3. In a large bowl, combine the fish, potatoes, 60 ml (1/4 cup) breadcrumbs, the chives, egg, mustard, lemon juice and horseradish. Season with salt and pepper.
  4. Shape the mixture into 6 patties. Dredge in the remaining breadcrumbs, pressing to coat well.
  5. In a large non-stick skillet over medium-high heat, brown the fishcakes in the oil, about 3 minutes per side.
  6. Serve with green salad and garnish with tartar sauce.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 295  
Total Fat 15 g  
Saturated Fat 2 g  
Sodium (salt) 600 mg  
Carbohydrates 23 g  
Fibre 1 g  
Protein 16 g