Black pepper and parsley fishcakes coated in Panko

An easy and delicious recipe.

  • 500g Grilled white fish
  • 400g panco crumbs
  • 8 eggs
  • 400g plain flour
  • 500g baked potato mashed
  • 2tsp ground black pepper
  • 5 tbs Robertson fish spice
  • 2 lemons juiced and zested
  • 100ml mango chutney
  • 100g crushed garlic
  • 2 lemons to garnish
  • 1 bunch of chopped parsley


  • Flake the grilled fish and season with the Robertson fish spice.
  • Add the chopped parsley pepper and mash potato with the mango chutney lemon juice, lemon zest and garlic.
  • Add 100g of Panco crumb and three eggs to the mixture and mix together until all the ingredients are mixed evenly.
  • Weigh each fish cake into 30g size balls dust in the flour then coat in egg wash then into the Panco crumb.
  • Shape into fish cakes set in a fridge to rest and firm up.
  • Once the fishcakes have cooled and hardened. Place in a deep fryer in hot oil and fry till crispy.
  • Serve with three sauces of your choice.
  • Sweet chili and lemon tartare and creamy Prego work well together. You can also try Creme Fraiche dill and black pepper

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