Horseradish Spiced Fishcakes With Coleslaw

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: 30 mins
• 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.