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
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.