Horseradish Spiced Fishcakes With Coleslaw

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Horseradish adds a kick to tasty fishcakes and crunchy coleslaw in this delicious recipe. Obviously bought coleslaw can be used instead of making from scratch.

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Steps

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In a large bowl , mix together the mashed potato , salmon , cod , scallions and horseradish.

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Season with salt and freshly ground pepper.

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Shape the mixture into 8 even-sized fishcakes.

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Place on a baking sheet and chill for 20 minutes.

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Meanwhile , make the coleslaw.

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

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

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Roll the fishcakes in flour , then beaten egg , then polenta , coating them thoroughly.

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Heat the vegetable oil in a large frying pan.

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Add in the fishcakes and fry for 4 minutes on each side over a medium heat.

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

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Ingredients

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mashed potatoes, cooked salmon, cod, scallions, creamed horseradish, salt & freshly ground black pepper, flour, egg, polenta, vegetable oil, white cabbage, red onion, carrot, garlic clove, mayonnaise, lemon wedge, watercress