Horseradish Spiced Fishcakes With Coleslaw Recipe

Name: Horseradish Spiced Fishcakes With Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 12 white cabbage, finely sliced; 12 red onion, finely sliced; 1 carrot, grated; 1 garlic clove, finely chopped; 8 tablespoons mayonnaise; 1 teaspoon creamed horseradish; salt & freshly ground black pepper; lemon wedge; watercress

Servings: persons

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
12 white cabbage, finely sliced
12 red onion, finely sliced
1 carrot, grated
1 garlic clove, finely chopped
8 tablespoons mayonnaise
1 teaspoon creamed horseradish
salt & freshly ground black pepper
lemon wedge
watercress

1
In a large bowl, mix together the mashed potato, salmon, cod, scallions and horseradish.
2
Season with salt and freshly ground pepper.
3
Shape the mixture into 8 even-sized fishcakes.
4
Place on a baking sheet and chill for 20 minutes.
5
Meanwhile, make the coleslaw.
6
In a large bowl, mix together the white cabbage, red onion, carrot and garlic.
7
Toss in the mayonnaise and creamed horseradish and season with salt and freshly ground pepper.
8
Roll the fishcakes in flour, then beaten egg, then polenta, coating them thoroughly.
9
Heat the vegetable oil in a large frying pan.
10
Add in the fishcakes and fry for 4 minutes on each side over a medium heat.
11
Serve the freshly fried fishcakes on top of a bed of coleslaw, garnished with lemon wedges and watercress.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 11 ounces mashed potatoes, 7 ounces cooked salmon, flaked, 7 ounces cooked cod, flaked, 3 scallions, chopped finely, and more.

Yes, Horseradish Spiced Fishcakes With Coleslaw falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Horseradish Spiced Fishcakes With Coleslaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions