Horseradish fish cakes

Horseradish adds a kick to tasty fish cakes and crunchy coleslaw in Simon Rimmer's delicious recipe
By Simon Rimmer
Horseradish fish cakes
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 400 g mashed potato
  • 200 g cooked salmon
  • 200 g cooked cod, flaked
  • 3 spring onions
  • 30 g creamed horseradish
  • black pepper
  • flour, for coating
  • 1 egg, beaten
  • 200 g polenta
  • vegetable oil, for shallow-frying

For the coleslaw:

  • 1/2 white cabbage, finely sliced
  • 1/2 red onions, finely sliced
  • 1 carrot, grated
  • 1 clove garlic, finely chopped
  • 100 g mayonnaise
  • 5 g creamed horseradish
  • black pepper

To serve:

  • lemon wedges
  • watercress


1. In a large bowl, mix together the mashed potato, salmon, cod, spring onion and horseradish. Season with salt and freshly ground pepper.

2. Shape the mixture into 8 even-sized fish cakes. Place on a baking sheet and chill for 20 minutes.

3. Meanwhile, make the coleslaw. In a large bowl, mix together the white cabbage, red onion, carrot and garlic.

4. Toss in the mayonnaise and creamed horseradish and season with salt and freshly ground pepper.

5. Roll the fish cakes in flour, then beaten egg, then polenta, coating them thoroughly.

6. Heat the vegetable oil in a large frying pan. Add in the fish cakes and fry for 4 minutes on each side over a medium heat.

7. Serve the freshly fried fish cakes on top of a bed of coleslaw, garnished with lemon wedges and watercress.

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