Levi Roots' wake-up fishcakes recipe

Name: Levi Roots' wake-up fishcakes recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g (7.1oz) Floury potatoes (such as King Edwards) peeled and cut into large chunks; 500 g (17.6oz) Skinless white fish fillets, such as cod, haddock or pollock; 50 g (1.8oz) Dry breadcrumbs; 1 Red chilli, deseeded and finely chopped; 3 tbsp Fresh coriander, finely chopped; 3 Spring onions, green parts only, finely chopped; 1 x 2.5cm (1inch) Piece of fresh root ginger, peeled and grated; 0.5 Garlic clove, finely chopped; 1.5 Limes, finely grated rind; 1 Large egg, beaten; 2 tbsp Lime juice; 2 tbsp Olive oil

Servings: persons

200 g (7.1oz) Floury potatoes (such as King Edwards) peeled and cut into large chunks
500 g (17.6oz) Skinless white fish fillets, such as cod, haddock or pollock
50 g (1.8oz) Dry breadcrumbs
1 Red chilli, deseeded and finely chopped
3 tbsp Fresh coriander, finely chopped
3 Spring onions, green parts only, finely chopped
1 x 2.5cm (1inch) Piece of fresh root ginger, peeled and grated
0.5 Garlic clove, finely chopped
1.5 Limes, finely grated rind
1 Large egg, beaten
2 tbsp Lime juice
2 tbsp Olive oil

1
Put the potato chunks into a saucepan of water and bring to the boil, then reduce the heat and simmer for about 10 minutes or until tender.
2
Drain well.
3
If you have a steamer, steam the fish in it above the simmering water of the potatoes - the fish is cooked when the flesh just flakes when tested with the tip of a knife.
4
Otherwise, while the potatoes are cooking, poach the fish in a saucepan of gently simmering water or milk for about 5 minutes (or cook in a microwave).
5
Leave the fish to cool slightly, and when cool enough to handle, check it for bones and break into rough flakes.
6
Put the breadcrumbs on a plate.
7
Mash the potatoes and then mix with the chilli, coriander, spring onion greens, ginger, garlic (if using), lime rind and 1 teaspoon salt.
8
Add the beaten egg to the mixture to bind it.
9
Pour the lime juice over the flaked fish, then sprinkle on a little salt and gently stir it around with your fingers to season the fish well.
10
Gently stir the flaked fish into the potato mixture.
11
Form into 4 fishcakes, about 4-5cm (11/2-2in) thick.
12
Pat them on both sides with the breadcrumbs, then put on a clean plate, cover loosely and leave in the fridge for 30 minutes to firm up a little.
13
Heat the oil in a frying pan over a medium-low heat.
14
Add the fishcakes and cook for about 3 minutes on each side until the outside is nicely brown and they are hot all the way through.
15
Serve with lime wedges and, if having them for lunch or supper, a salad.

272

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.

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 12 ingredients. The key ingredients include: 200 g (7.1oz) Floury potatoes (such as King Edwards) peeled and cut into large chunks, 500 g (17.6oz) Skinless white fish fillets, such as cod, haddock or pollock, 50 g (1.8oz) Dry breadcrumbs, 1 Red chilli, deseeded and finely chopped, and more.

Yes, Levi Roots' wake-up fishcakes recipe 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!