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Fish Cakes with McCain Skin On Crispy Oven Chips

Fish Cakes with McCain

Fish Cakes with McCain Skin On Crispy Oven Chips
Recipe by: Daleen van der Merwe

Serves: 4
Preparation: 15 minutes
Cooking: 12 minutes
500 g McCain Crispy Oven Chips with Skin On Sea Salt & Black Pepper Flavour
Fish cakes
250 g steamed hake or any cooked leftover fish
150 g cooked potatoes, mashed (no milk or butter added) OR McCain Diced Potato cooked from frozen in microwave.
5 t grated onion
¼ t crushed garlic
1 t chopped parsley
1 t chopped thyme
½ t salt
pinch nutmeg
1 egg
dried breadcrumbs
To serve
lemon wedges, tartare sauce, green salad
Air Fryer Chips
Set the Air Fryer to 200 °C

Spread McCain Crispy Skin On Oven Chips in the Philips Essential XL Connected Airfryer basket in a single layer.

Air-fry for 10 minutes, shaking the basket halfway through the cooking time.

Serve immediately.
Fish cakes
Remove any skin and bones from the fish, flake and add the potato, onion, garlic, herbs, salt, pepper, nutmeg and egg.  Mix well.

Place the breadcrumbs in a small mixing bowl. Place large spoonsful of the fish mixture in the crumbs, roll around in the bowl to cover evenly. Using your hand, press slightly flat.

Cook for 10 minutes in an air fryer, turning around halfway through. Or fry in a pan in oil for 4 minutes on each sides, drain on paper towels.

Serve with the chips, lemon wedges and tartare sauce.

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