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Sweet Chilli Fishcakes


600G potatoes (peeled, boiled and mashed). 

200G white fish or salmon, cut into small dice. 

1 lemon. 

2 Spring onions sliced finely. 

2 eggs.


White Breadcrumbs. 

2 tbsp Heinz sweet chilli sauce (plus extra for dipping)

  • Serves: 4 (2 fishcakes each)


  1. First peel and boil the potatoes as you would when making mash. When cooked drain, dry and mash the potatoes.
  2. When the potato is cool, mix in the diced up fish, the juice and zest of half a lemon, the Heinz sweet chilli sauce and the sliced onions. Season to taste.
  3. Combine well and if necessary gradually add breadcrumbs until the mix is thick enough to mould into fishcakes. Next pass the cakes through flour  beaten egg and then breadcrumbs.
  4. Fry in hot oil 180°C until golden or alternatively bake in a hot oven 200°C.
  5. Serve with Heinz Sweet Chilli Sauce as a dip.

Serve with salad