Horseradish Spiced Fishcakes With Coleslaw

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 11 ounces mashed potatoes
• 7 ounces cooked salmon, flaked
• 7 ounces cooked cod, flaked
• 3 scallions, chopped finely
• 2 tablespoons creamed horseradish
• salt & freshly ground black pepper
• flour, for coating
• 1 egg, beaten
• 7 ounces polenta
• vegetable oil, for shallow-frying
• 1/2 cabbage, finely sliced
• 1/2 red onion, finely sliced
• 1 carrot, grated
• 1 garlic clove, finely chopped
• 8 tablespoons mayonnaise
• 1 teaspoon creamed horseradish
• salt & freshly ground black pepper
• lemon wedge
• watercress

Recipe

• 1 in a large bowl, mix together the mashed potato, salmon, cod, scallions and horseradish. season with salt and freshly ground pepper.
• 2 shape the mixture into 8 even-sized fishcakes. place on a baking sheet and chill for 20 minutes.
• 3 meanwhile, make the coleslaw. in a large bowl, mix together the cabbage, red onion, carrot and garlic.
• 4 toss in the mayonnaise and creamed horseradish and season with salt and freshly ground pepper.
• 5 roll the fishcakes in flour, then beaten egg, then polenta, coating them thoroughly.
• 6 heat the vegetable oil in a large frying pan. add in the fishcakes and fry for 4 minutes on each side over a medium heat.
• 7 serve the freshly fried fishcakes on top of a bed of coleslaw, garnished with lemon wedges and watercress.