• 600g white fish fillets
  • 2 spring onions, chopped
  • 2 eggs
  • 100ml single cream
  • 2 tablespoons tarragon, finely chopped
  • 3 tablespoons parsley, finely chopped
  • ½ lemon, juiced
  • 2 tablespoons potato flour
  • 30g butter
  • vegetable oil, for frying
  • dill sprigs, to garnish
  1. chop the fish fillets finely with a very sharp knife.
  2. Put in a mixing bowl with the spring onions, eggs, cream, herbs and lemon juice and fold together gently.
  3. Add the potato flour, 2 teaspoons of salt and 1 teaspoon of pepper and fold again.
  4. Heat the butter and vegetable oil together in a large frying pan. Meanwhile, shape the fish mixture into 12 small balls using a spoon and your hands. Gently place the fishcakes in the pan and fry over a medium heat for about 4 minutes on each side.
Recipe by HEALTHY-CHEF at