Horseradish Spiced Fishcakes With Coleslaw

Submitted 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."

 

• Ready In: 30mins
• Ingredients: 19
• Serves: 4

ingredients

• 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

• 1⁄2 white 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

• To serve

• lemon wedge
• watercress

directions

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.

Reviews

[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