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Leftover Potato Fishcakes with a Citrus Mayo Dip

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Smashed, leftover potatoes and tinned fish are mixed with Asian-inspired ingredients and bound with Hellmann’s Mayonnaise, then coated in breadcrumbs and shallow fried until crisp and golden.
  • 8 leftover potatoes
  • 300 grams tinned fish
  • 8 tbsp Hellmann's mayonnaise
  • 3 sliced spring onions
  • 2 diced red chillies
  • 1 tbsp diced ginger
  • 3 tbsp chopped coriander
  • the juice of 1 lime
  • 1 tsp fish sauce (optional)
  • 200 grams breadcrumbs

Nutritional information

 

Amount per serving

Protein (g)

27.9g

Energy (kJ)

5363kJ

Energy (kcal)

1284kcal

Carbohydrate incl. fibre (g)

188.5g

Carbohydrate excl. fibre (g)

168.9g

Sugar (g)

14.3g

Fibre (g)

19.6g

Fat (g)

47.4g

Saturated fat (g)

7.8g

Unsaturated fat (g)

37.4g

Monounsaturated fat (g)

10.3g

Polyunsaturated fat (g)

27.1g

Trans fat (g)

0.1g

Cholesterol (mg)

23mg

Sodium (mg)

1363mg

Salt (g)

3.41g

Vitamin A (IU)

618IU

Vitamin C (mg)

167.4mg

Calcium (mg)

287mg

Iron (mg)

10.59mg

Potassium (mg)

3071mg

  • 1 In a large mixing bowl, mash together the leftover potatoes, tinned fish, 4 tbsp of the Hellmann's Mayonnaise, spring onions, chilli, ginger, 2 tbsp of the coriander, the juice of half the lime and fish sauce (optional). When you have a well combined 'paste', roll out 6 bite-sized balls.
  • 2 Coat the balls in the breadcrumbs and lightly press them into small but chunky patties.
  • 3 Shallow fry the fishcakes in vegetable oil over a low-medium heat, for 3 minutes on each side, until crisp and golden.
  • 4 For the dip, combine the remaining Hellmann’s Mayonnaise with 1 tbsp of chopped coriander and juice from the remaining half lime.
  • 5 Serve with an asian-style mixed leaf salad.