Fish cakes with parsley sauce

Fish cakes with parsley sauce

This recipe uses cod, salmon and haddock fillets, but you could use any fish you like to make these easy fishcakes, coated in breadcrumbs and served with a classic parsley sauce.


For the parsley sauce

  • 25g/1oz butter
  • 25g/1oz plain flour
  • reserved milk from cooking the fish
  • 25g/1oz bunch curly leaf parsley, tough stalks removed and leaves finely chopped