I absolutely do not like wasting food, any left-overs no mater how small is stored on the fridge for future use. This is exactly what made up most of the ingredients for our Potato Fish Cake which the kids get to have for school lunch at school.
In case you are wondering what I do with all the left-over cut outs from the vegetable and fruit cut outs, I gather all bits then store them in the fridge and add them to our meatballs, soup, pasta and salad. No waste, right?!
Here’s how I packed fish cakes for the kids lunchbox.
Use #LetsMakeLunchFun on all your lunch box posts and join in the fun of packing healthy meals for our family.
Let me know if you give this recipe a go.
Potato Fish Cakes
· 2 cups Mashed Potato
· 1 cup Fish, cooked and shredded
· ¼ cup Carrots, grated
· 1 tbsp Spring onions, chopped
· 1 Egg
· 1 tbsp Flour
· 1 tsp salt
· 1 tsp pepper
To make mashed potatoes: Prepare a pot filled half way through with salted water, once boiling add peeled and chop potatoes. Bring pot to boil again till potatoes are cooked. Drain potatoes on a colander and place back on the pot to let steam dry off. Mash potatoes and set aside.
Prepare left-over fish: shred fish meat and discard any bones. Alternatively you can steam fish fillets.
In a separate bowl, combine mashed potato, shredded fish, carrots, spring onions, flour, salt and pepper. Beat egg and add to the mixture. Mix well.
Dust you table and hands with flour. Use an ice cream scooper to scoop a mix, shape with your hand and slightly flatten with your palm. Chill patties in the fridge for 30 minutes. If you plan to freeze them, you can do so this time by wrapping them in a cling film.
Heat oil in a pan over medium heat. When the oil is hot, fry your fish cakes about 3-4 minutes on each side until crispy. Drain oil on a colander then transfer to a plate lined with paper towels. Make sure fish cakes are at room temperature before you pack them in your lunch box.