Horseradish Spiced Fishcakes With Coleslaw

READY IN: 30mins
Recipe by English_Rose

Horseradish adds a kick to tasty fishcakes and crunchy coleslaw in this delicious recipe. Obviously bought coleslaw can be used instead of making from scratch.

Top Review by Chef Kate 8

I made this recipe last night. I used lump crabmeat instead of cod with the salmon. It worked beautifully. The fish/crabcakes were good but I couldn't find a fine grind of polenta so I used a coarse grind and the polenta didn't cook all of the way through. The coating turned out much too crunchy and undercooked. I peeled off most of my coating to get to the fish. I would recommend this recipe using a very fine ground polenta. Don't coat the cakes too much with the polenta. I would make this reciepe again as I loved the way the horseradish gently spiced the cakes and slaw. Chef Kate #8

Ingredients Nutrition


  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 white 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.

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