Login or Register

Thread Rating:
  • 0 Votes - 0 Average
  • 1
  • 2
  • 3
  • 4
  • 5
fish cakes
05-19-2012, 07:36 PM
Post: #1

Not only do homemade fish cakes taste miles better than shop-bought ones, but if you make your own you know exactly what goes in them; the cheap factory-made ones can often be filled with rubbish. This recipe is so tasty that it’s a really good idea to double or triple the quantities and freeze batches for another day – just make sure you defrost them thoroughly before using, then follow the cooking instructions below.

To prepare your fishcakes
Bring a large pot of salted water to the boil. Peel your potatoes, chop them into even sized chunks (or use the left over potatoes from your baked potatoes – scoop out the potato and discard the skin), add the potatoes to the boiling water and bring back to the boil. Rub the salmon fillet all over with a little olive oil and a pinch of salt and pepper. When your potatoes have half way cooked, place the salmon into a colander, then cover this with foil, and place the colander over the pot of boiling potatoes. Turn the heat down and cook for 8-10 minutes, until the salmon and potatoes are both cooked. Remove the fish from the colander and put to one side. Drain the potatoes in the same colander, then return them to the pot and let them steam dry for a minute. Pick the parsley leaves and finely chop them, discarding the stalks. Mash the potatoes, spreading the mash round the sides of the pan to help it cool down quickly. Remove any skin from the salmon. When the potatoes are cooled, put it into a bowl and flake the fish into it with 1 tablespoon of flour. Add the egg and chopped parsley with a really good pinch of salt and pepper. Finely grate over the lemon zest, then mash and mix it up really well.

To Make Your Fishcakes
Dust a plate with a little of the extra flour. Divide your fish cakes into 4, lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. Put them onto a clean plate also dusted with a little flour. – If you are going to freeze them at this point, wrap them in clingfilm and put them into the freezer. Otherwise simply pop them into the fridge for an hour before cooking – this will allow them to firm up slightly.

To Cook Your Fishcakes
Put a large fry pan on a medium heat and add a couple of lugs of olive oil. When the oil is nice and hot, add your fishcakes and cook for about 3 – 4 minutes on each side or until crisp and golden – you may need to cook them in two batches. Serve straight away, with lemon halves for squeezing over, serve with lovely vege or a cool crisp salad. These fish cakes also go really is you use tuna instead of the salmon.


• 300 gms potatoes
• 100 gms salmon fillet, skin on and no scales on the skin, all bones removed
• A small handful of fresh parsley
• 1 egg
• 1 lemon
• Olive oil
• 1 tablespoon plain flour (extra for dusting)

Attached File(s) Image(s)



Messages In This Thread
fish cakes - rajeshsheth - 05-19-2012 07:36 PM

Possibly Related Threads...
Thread: Author Replies: Views: Last Post
  Fish Tacos Ultimo Sydnee 0 16,371 05-20-2012 02:14 AM
Last Post: Sydnee
  Fish Tacos Iola 0 25,825 05-20-2012 02:13 AM
Last Post: Iola
  Quick and Easy Fish Tacos Addy 0 9,466 05-20-2012 02:13 AM
Last Post: Addy
  the best marinated fish kebabs rajeshsheth 0 8,843 05-19-2012 08:03 PM
Last Post: rajeshsheth
  prawn-stuffed spicy fish with vermicelli rajeshsheth 0 6,873 05-19-2012 07:53 PM
Last Post: rajeshsheth
  © David Loftus pouting fish fingers, sweet potato chips & cheat’s basil mayo rajeshsheth 0 8,357 05-19-2012 07:45 PM
Last Post: rajeshsheth
  © David Loftus potato cakes with smoked salmon rajeshsheth 0 6,762 05-19-2012 07:44 PM
Last Post: rajeshsheth
  fish pie rajeshsheth 0 7,626 05-19-2012 07:37 PM
Last Post: rajeshsheth
  fantastic tomato and fennel salad with flaked barbecued fish rajeshsheth 0 6,870 05-19-2012 07:36 PM
Last Post: rajeshsheth
  fantastic fish finger buttie rajeshsheth 0 7,349 05-19-2012 07:35 PM
Last Post: rajeshsheth

Forum Jump:

User(s) browsing this thread: 1 Guest(s)