Storecupboard fishcakes from River Cottage Light & Easy: Healthy Recipes for Every Day by Hugh Fearnley-Whittingstall

  • spring onions
  • rapeseed oil
  • Show all ingredients...

  • EYB Comments

    Can substitute sardine fillets in oil for canned mackerel, and onions for spring onions.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tinned tomato salsa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sardine fillets in oil for canned mackerel, and onions for spring onions.

  • FJT on February 05, 2020

    Easy to prepare and very tasty with extra capers and some dill.

  • Astrid5555 on August 15, 2015

    We enjoyed the fishcakes a lot, and the best part is how quick and easy they are to prepare. Based on another review I added some herbs to the batter and served it with the "Chinese-style bashed cucumber" from the same book. The dressing from the salad complements the fishcakes perfectly. Even my normally picky kids had some.

  • cgal on July 31, 2015

    Needed some extra spicing. I suggest adding some fish spices and herbs to the mixture or topping the baked cakes with a dash of soy sauce.

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