Tuesday, 19 April 2011

Fish cakes

I hope you don't mind: you're going to get fish recipes twice this week. Ironic, considering my early disclaimer regarding a lack of fish in my repertoire. I guess I need to re-evaluate that perception of myself. It appears to be past its sell-by date.

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.

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

  • 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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