So so fresh and sumptuously light, these fishcakes are a great accompaniment to a meal as the main part whether it be with potatoes, rice or salad. They're incredibly simple to make also, with the added herbs and lemon giving a wonderfully zesty and cool twist to the flavour of the fish. Not only this, but the recipe is incredibly versatile. You can easily substitute the parsley and can also add tabasco for a fantastic kick. Finally, to cook and keep these fish cakes is very easy. As this recipe makes 8, if you chose not to serve all 8 at once, you can freeze the others for another day and simply oven cook them. For the fresh ones, they're ready within 10 minutes as you fry them!
Makes 8 Fishcakes
500g Poatoes, cut into chunks
Salt and Black Pepper
500g Skinless and Boneless Cod, Haddock or Salmon Fillet
300ml (1/2 Pint) Milk
Black Peppercorns
60g Butter
4tbsp Chopped Parsley
finely grated zest of 1 Lemon
1 Egg, beaten
Fresh Breadcrumbs *Or for ease if needed, ready bought golden breadcumbs*
Sunflower Oil for frying
1.Cook the potatoes in boiling salted water for 15-20 mins until tender.
2. Meanwhile, put the fish in the pan with the milk and peppercorns. Bring very slowly to a boil, and simmer for 10 mins or until the fish is just opaque.
*Its important to to stop cooking the fish as it just turns opaque as due to the extra cooking it will recieve when fried, it'll turn rubbery.*
3. Drain the fish, reserving the liquid. Let the fish cool, then flake it.
*To flake the fish, use two forks, bring into together in the fish and pull apart.*
4. Drain the potatoes, put them in a bowl, and mash with the butter and 3tbsp of the fish cooking liquid. Add the fish, parsley, lemon zest and salt and pepper to taste, then mix well.
5. Shape the mixture into 8 flat cakes, 3-4 inches in diameter. Coat with the beaten egg, then with breadcrumbs.
6. Heat a little oil in a frying pan and fry the fishcakes, a few at a time, for 5 minutes on each side or until golden. Serve hot.
*Like mentioned, the finished product can be frozen. If so, cook in the oven at 200'C for 30-35 minutes or until golden.*
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