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.
Ingredients
200-400g 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)
2 eggs
10ml grated lemon zest
60ml flour
Fresh breadcrumbs
Salt and freshly ground black pepper to taste
Method
- 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.
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