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.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

In a large bowl, combine the mashed potatoes, flaked fish, horseradish cream, lemon zest, parsley, salt, and black pepper. Mix until well combined.

Step 4

Shape the mixture into 8 equal-sized patties. Place the breadcrumbs in a shallow dish and coat each patty evenly on all sides.

Step 5

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.

Step 6

In a separate bowl, prepare the coleslaw by combining the shredded green cabbage, grated carrots, and sliced red onion.

Step 7

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.

Step 8

Serve the warm horseradish spiced fishcakes alongside the tangy coleslaw. Garnish with extra parsley if desired.

Nutrition Facts

Serving size	(1359.8g)

Amount per serving	% Daily Value*
Calories	1911.2

Total Fat 94.0g	0%
Saturated Fat 15.4g	0%
Polyunsaturated Fat 27.2g
Cholesterol 474.5mg	0%
Sodium 3979.1mg	0%
Total Carbohydrate 169.7g	0%
Dietary Fiber 17.8g	0%
Total Sugars 28.7g
Protein 102.7g	0%

Vitamin D 853.8IU	0%
Calcium 464.4mg	0%
Iron 11.0mg	0%
Potassium 3461.7mg	0%

*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.

Source of Calories

Fat: 43.7%

Protein: 21.2%

Carbs: 35.1%