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    You are in: Home / Recipes / Horseradish Spiced Fishcakes With Coleslaw Recipe
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    Horseradish Spiced Fishcakes With Coleslaw

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    English_Rose's Note:

    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.

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    Units: US | Metric

    • 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

    For the coleslaw

    To serve


    1. 1
      In a large bowl, mix together the mashed potato, salmon, cod, scallions and horseradish. Season with salt and freshly ground pepper.
    2. 2
      Shape the mixture into 8 even-sized fishcakes. Place on a baking sheet and chill for 20 minutes.
    3. 3
      Meanwhile, make the coleslaw. In a large bowl, mix together the white cabbage, red onion, carrot and garlic.
    4. 4
      Toss in the mayonnaise and creamed horseradish and season with salt and freshly ground pepper.
    5. 5
      Roll the fishcakes in flour, then beaten egg, then polenta, coating them thoroughly.
    6. 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. 7
      Serve the freshly fried fishcakes on top of a bed of coleslaw, garnished with lemon wedges and watercress.

    Browse Our Top Saltwater Fish Recipes

    Ratings & Reviews:

    • on August 14, 2008


      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

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Horseradish Spiced Fishcakes With Coleslaw

    Serving Size: 1 (406 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 563.0
    Calories from Fat 147
    Total Fat 16.3 g
    Saturated Fat 2.7 g
    Cholesterol 117.7 mg
    Sodium 746.1 mg
    Total Carbohydrate 75.0 g
    Dietary Fiber 10.0 g
    Sugars 13.1 g
    Protein 32.0 g

    The following items or measurements are not included:

    cooked salmon


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