2 2008-07-24T00:00:35+01:00 These fish cakes are ideal to cook and freeze in batches, and taste great with the Kid's Tomato Ketchup! <h3>Freeze ahead</h3> * To freeze, cool, pack and freeze at the end of step 3. 35 Serves 10-12 * 2 tablespoons [[olive oil]] * [[50g]] spring onions, finely chopped * [[900g]] cooked [[fish fillets]] * Chopped [[herbs]] * [[Salt]] * [[Black peppercorns|Black pepper]] * [[550g]] leftover mashed potato * Squeeze of lemon juice * [[Flour]] * Beaten [[eggs|egg]] * 2 handfuls [[bread crumbs]] * [[100g]] [[butter]] # Preheat the oven to 250C (475F) mark 9. # Heat the oil in a pan and cook the spring onions for 1-2 mintues. Flake the fish into a bowl with the chopped herbs, seasoning, mashed potatoes and lemon juice. Add the cooked spring onions and lightly mix. # Shape the mixture into 24 fat cakes about 4cm across. Dip into flour, egg and then breadcrumbs. Chill for 15 minutes. # Melt the butter and brush all over the fishcakes. Cook for 20 minutes or until golden brown. Alternatively, shallow fry in oil. These are ideal to cook and freeze in batches. Serve with a good dollop of mayonnaise. Try adding a bit of smoked salmon for added luxury! false true false false false true false false false 2.99882019820670127418593676262388 8476 25418.0 3 Eat twice with leftover fish false approved http://www.vimeo.com/416582 caroline@lovefoodhatewaste.com 4e252ad5adf7e232 2 false Banbury Caroline Marson