Fishcakes are a great way to mix it up a bit when eating fish. Don't get me wrong, a fillet of cod, or salmon or mackerel is a wonderful thing but mixing the fish with some mashed potato and coating it in breadcrumbs is something else quite delicious too. If you can find the time to make some mayonnaise then adding in some chopped gherkins, capers, parsley and lemon juice makes for a fantastic Tartar sauce to accompany.
Serves: 8 for a starter, 4 for a main course
Prep Time: 30 minutes
Cook Time: 20 minutes
fish, cod, potato, mash, breadcrumbs
- 400g fresh cod
- 400g peeled floury potatos
- 200g fresh breadcrumbs
- 25g butter
- 3 medium eggs
- 100g plain flour
- 20g bunch of flat leaf parsley, chopped
- 150ml milk
- 200ml water
- 2 bay leaves
- Freshly ground nutmeg
- Grated zest of one lemon
- In a wide flat bottomed pan, heat the milk, water and bay leaves before adding the cod.
- Allow the cod to cook at a simmer for 4-5 minutes, remove from the heat and allow to sit in the hot liquid for 10 minutes.
- Chop the potatoes into equal sized pieced and cook until ready to mash.
- Mash the potatos, adding the butter, salt, pepper, few spoons of the cooking liquid from the fish, ground nutmeg and the leon zest.
- Flake the fish into the potato, add the chopped parsley and combine gently.
- Separate the mixture into 8 pieces and shape into rounded flat cakes and coat each cake well in flour.
- Lightly beat the eggs to combine the yolk and white and place in a lipped plate / pasta dish. Place the breadcrumbs in another dish.
- Coat each fishcake in egg, then breadcrumbs, then egg again and, finally, breadcrumbs again.
- Place the fishcakes in the fridge to cool for an hour, if possible, as this makes them handle better when cooking.
- Pre-heat the oven to 160 degrees.
- Heat some oil in a frying-pan over a medium heat and cook the fishcakes for 2 - 3 minutes on each side.
- Place the fish-cakes in the oven for 15 minutes to ensure they're heated through