Fish Cakes and Salad

Fish cakes recipe Fish cakes recipe

Operation Transformation Recipe - Quick and super easy to make, these healthy homemade fish cakes beat any shop-bought alternative.

2 people 60 minutes 30 minutes


  • 1 stick Celery sliced
  • 1 - Fresh Egg
  • 20 ml Low Fat Milk
  • 0.5 - Onion diced
  • 3 tsp Rapeseed Oil
  • 60 g SuperValu Butternut Squash
  • 50 g SuperValu Fresh Breadcrumbs
  • 1 tbsp SuperValu Fresh Dill
  • 200 g SuperValu Potatoes peeled and chopped
  • 2 tbsp Sweet Chilli Sauce
  • 250 g White Fish Mixed with Salmon, Smoked Fish, etc.

Side Salad

  • 30 g Black Eye Beans
  • 100 g Cherry Tomatoes
  • 100 g SuperValu Baby Spinach
  • 50 g SuperValu Sweetcorn 326g


  1. Preheat oven to 220C.
  2. Put a pot of cold water on a medium – high heat. Add the potatoes. Bring to the boil, reduce heat and simmer until tender.
  3. To the cooked drained potatoes, add milk and mash. Set aside.
  4. Place 1 teaspoon of oil in a pan over medium heat.
  5. Add onion and cook until soft. Remove and place in bowl.
  6. Steam the squash and celery for ten minutes or until soft.
  7. Using a hand blender, blend the squash, celery and onion until pureed smooth.
  8. Add 1 teaspoon of oil to the pan.
  9. Now add the fish and gently stir until it is cooked through. Try to keep the fish in chunks.
  10. In a large bowl combine the potatoes, dill and squash puree.
  11. Now mix in the fish.
  12. Beat egg in a bowl.
  13. Place breadcrumbs in a bowl.
  14. Coat baking tray in 1 teaspoon of rapeseed oil and put the fish cakes on the tray.
  15. Divide fish cake mixture into 4 circular shapes about 1” thick.
  16. Dip fish cake in egg and then into breadcrumbs.
  17. Bake in the oven for 20 minutes or until golden.
  18. In a bowl make the side salad by mixing the baby spinach, cherry tomatoes, black eyed beans and sweetcorn.
  19. Serve with side salad and sweet chilli sauce.
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