Think stir-fry mix is just for, well, stir-fry? Think again! Pre-cut stir-fry veggies are also a great way of adding greens into fish cakes
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | Makes 12 |
| Cuisine | Asian |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 295 |
| Fat | 19g |
| Saturates | 3.3g |
| Protein | 8.5g |
| Carbs | 22.4g |
| Sugars | 2.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSteam the vegetables in the microwave until tender and cool. Zest and juice the lemon. Chop the dill.
Place the veggies in a large bowl. Add the breadcrumbs, egg, 1 tbsp of crème fraîche, lemon zest, half the chopped dill and mix well.
Flake the fish into the bowl and season with the salt and pepper.
Divide the mixture into 12 balls and shape into patties. Freeze for 10 minutes to set the shape.
Dust with the flour then heat a frying pan with 1cm of oil and fry the fish cakes for 2-3 minutes per side until golden.
Combine remaining crème fraîche in a bowl with the lemon juice and remaining dill. Season well.
Serve the fish cakes with the crème fraîche mixture and salad leaves.
