Horseradish Spiced Fishcakes with Coleslaw
Elevate your seafood dinner game with these Horseradish Spiced Fishcakes paired with a vibrant, tangy coleslaw! Flaky white fish and creamy mashed potatoes form the perfect base for these golden-crispy patties, infused with zesty lemon zest, fresh parsley, and a punch of horseradish cream for a subtle spicy kick. Each fishcake is delicately coated in breadcrumbs for a satisfying crunch, then pan-fried to perfection. Accompanying the fishcakes is a refreshing coleslaw made from shredded green cabbage, carrots, and red onion, tossed in a light, tangy dressing of apple cider vinegar and a touch of sweetness. Quick and easy to prepare in under an hour, this recipe is ideal for a weeknight meal or as an impressive entrée for entertaining. Serve warm and garnish with fresh parsley for a dish that’s as stunning as it is delicious! Perfect for fans of flavorful seafood recipes, crispy fishcakes, and creamy homemade coleslaw.
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Recipe Information
Ingredients
- 400 grams White fish fillets (e.g., cod or haddock)
- 300 grams Potatoes (russet or yukon gold)
- 2 tablespoons Horseradish cream
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
- 100 grams Plain breadcrumbs
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Vegetable oil
- 200 grams Green cabbage, shredded
- 100 grams Carrots, grated
- 50 grams Red onion, thinly sliced
- 3 tablespoons Mayonnaise
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Sugar
Instructions
Peel the potatoes and cut them into chunks. Boil them in salted water until tender, about 12-15 minutes. Drain and mash, then set aside to cool slightly.
While the potatoes are boiling, steam or poach the fish fillets until they are just cooked through, about 5-7 minutes. Let them cool slightly and then flake into small pieces, removing any bones.
In a large bowl, combine the mashed potatoes, flaked fish, horseradish cream, lemon zest, parsley, salt, and black pepper. Mix until well combined.
Shape the mixture into 8 equal-sized patties. Place the breadcrumbs in a shallow dish and coat each patty evenly on all sides.
Heat the vegetable oil in a large skillet over medium heat. Fry the fishcakes for 3-4 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
In a separate bowl, prepare the coleslaw by combining the shredded green cabbage, grated carrots, and sliced red onion.
In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and a pinch of salt. Pour this dressing over the coleslaw and mix well to coat.
Serve the warm horseradish spiced fishcakes alongside the tangy coleslaw. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 920 mg | 40% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.4 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 106 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 849 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
