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Fish Cakes

Fish Cakes Recipe

Fish Cakes Recipe From Housewife Confidential-4

A classic fish cake is a winner for weekday suppers in our house. Served with a big dollop of Greek yoghurt and either salad or veggies – my children can’t get enough of them.

I think if I were making them from scratch every time we’d have them far less often but I make a huge batch every few weeks and freeze the majority so they can be whipped out and reheated. When we have salad growing in the garden Milla and Monty will pick and wash the leaves ready for supper while I set the table – exactly the kind of relaxing scene I wish played out every evening.

 

I’ll often cook the fish and potatoes ahead of time and let them sit in the fridge overnight. Getting all of the elements lined up in advance is essential as once you start dipping there is no way to keep yourself clean!

I use a mix of fish and try to choose sustainable fish (find a list of fish to avoid here) and for this particular batch I used a mix of pollock and trout. There are so many lovely fish available it is well worth stepping away from the comfort zone and choosing something different.

Fish Cakes Recipe From Housewife Confidential-2

Fish Cakes Recipe

600g of fish

1.2kg of potatoes, boiled (can use a mix of white and sweet potatoes if liked)

1 big bunch of flat leaf parsley, finely chopped

For the coating: three bowls filled with plain flour, beaten eggs (about 2) and breadcrumbs respectively.

Oil and a small knob of butter for frying.

  • Cook the fish (wrapped in foil for about 15 minutes in an 180°C oven) then flake it using your fingers so you’ll find any bones.
  • Mash the potatoes, if you have one a ricer will make swift and fine mash.
  • Combine the fish, potatoes and parsley and mix well to combine.
  • Shape into patties, nice and fat about the size of a child’s hand (as modelled by Monty in the picture above).
  • With each fish cake you are going to coat it first in flour, then in egg and finally in breadcrumbs – I normally do this by rolling them around in the bowls.
  • Heat the oil in the pan – it needs to be sizzling hot before you get cooking or the breadcrumbs will just soak it all up. If you’re using it add your knob of butter when the oil is hot.
  • Fry the fish cakes on each side until golden.

Makes approx 20 – 24 fat child-sized fish cakes

To re-heat from frozen: pre-heat oven to 180°C. Place frozen fish cakes on a baking tray and cook in the oven for 20 minutes.

With thanks to Mr Kat for the prep pictures.

Fish Cakes from the Store Cupboard

Beyond the design of the tins there are many reasons to have tinned fish in your store cupboard at all times. They will pull you out of a tight spot at supper time any day of the week.

We love fish cakes in this house. I always make more than I need so I have a good stock of them in the freezer. Far nicer than fish fingers and just as easy to pop in the oven when you’re short of time.

This tinned fish version I make has an advantage over its fresh couterpart in that you eat the whole fish bones and all. The bones are a good source of calcium and mackerel and sardines happen to be one of the best dietary sources of vitamin D which means the calcium has what it needs to be absorbed.

I serve them with either salad or vegetables and a big dollop of Greek yoghurt.

Tinned Fish Fish Cakes

1 tin of sardines

1 tin of mackerel

4 medium potatoes – peeled and chopped

1 large sweet potato – peeled and chopped

A little flour on a plate for dusting

Preheat oven to 180°C – makes around 16 fishcakes (more or less depending on size!)

  • Boil your potatoes until they are cooked. Drain and set aside – the longer the better as it will let the water out.
  • Open the tins and drain the fish.
  • Mash the potatoes until they are fluffy either with a fork or a ricer.
  • Put the fish into the bowl and fork it through the potatoes until they are well combined. If you are worried about the bones get your fingers in there and you’ll see they just crumble in.
  • Now you can shape your fish cakes. I use a tablespoon measure to portion each cake.
  • Roll each fish cake in the flour and pat dry.
  • Place on a baking sheet and cook for 20 minutes in the oven.
  • Once out of the oven let them stand for a couple of minutes before serving.