When I was a child, my Mom used occasionally used to buy frozen fish fingers, which I loved (and still enjoy - no food snobbery, here!) and frozen fish cakes, which I loathed. They left me with such a negative impression of fish cakes, that I was well into adulthood with a family of my own before I even thought of trying to make them.
This is a great way to use up leftover fish and potatoes. I made these ones using the leftovers from the stuffed hake recipe I shared a while back, having monstrously over-catered on that occasion - forgetting that there would be just two of us at dinner.
Ingredients200-400g cooked fish - you can use white fish, salmon, haddock, mackerel... you name it! You could even use shellfish, but you'd need to mince it.
1 large cooked potato
10ml chopped dill (I have explained about my Swedish husband and their addiction to this herb - feel free to use one you prefer, like chives or parsley)
10ml grated lemon zest
Salt and freshly ground black pepper to taste
- Mash the potato well.
- Mash the fish and stir it to the potato.
- Stir in the flour.
- Beat one of the eggs and mix that in.
- Add the zest, herbs, salt and pepper, and mix everything together well. If the mixture is too runny, add another mashed potato.
- Lightly beat the other egg and place it into a flattish bowl.
- Shape the fish mixture into balls with your hands. Flatten each ball into a patty shape and then dip in the egg, turning the fish cake over to coat each side. It's probably best to use and egg lifter/fish slice (whatever you call it in your neck of the woods) for this task.
- Dip in the breadcrumbs, and turn, coating both sides.
- Shallow fry in oil/Fry Light over a medium-high heat until browned on both sides.
- Serve with salad.