Pudsey Bear Fishcakes

Pudsey Bear Fishcakes
Fishboxer Fish is the Dish from


2 fillets of any white fish or Fishcake pieces

2 large potatoes 

1 tbsp fresh parsley

2 large eggs

Bowl of flour 

Bowl of breadcrumbs

Lemon zest

Salt & pepper

Rice paper for Pudsey’s bandage

Peas & sweetcorn for the bandage spots, and to serve

Black sesame seeds or olives for his facial features

Salad, to serve




  1.  Boil and mash the potatoes
  2.  Cut your fish up finely and add to the mashed potato. Season with salt, pepper, lemon zest (if you wish) and fresh parsley. Add a little bit of beaten egg to bind.
  3.  Divide the mixture into 4 even sized pieces then roll into a ball and press into a teddy bear shaped cookie cutter or use a knife to shape the cake into a teddy bear shape.
  4.  For best results leave to chill in the fridge for 30 mins. 
  5.  Have 3 separate bowls with flour, remainder of the beaten eggs and breadcrumbs.
  6.  Take each fishcake, cover in flour, then egg, then breadcrumbs and place on a greased baking tray.
  7.  Bake for 15-20 mins until piping hot and the outside is golden and crunchy.
  8.  Make a bandage from rice paper and add peas and sweetcorn for some colour. Decorate Pudsey’s facial features with black sesame seeds or olives.
  9.  Serve on a bed of mixed leaves or with peas and sweetcorn.