CLASSIC CHUNKY FISH CAKES
Fish cakes are a great freezer staple as they are ready portioned so you can defrost as many as you need
Provided by Good Food team
Categories Dinner, Main course
Time 1h20m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Cover the potatoes in cold, salted water and bring to the boil. Turn down to a simmer and cook for 10-12 mins until tender. Drain and steam dry for a few mins, then mash and set aside to cool a little. Meanwhile, cook the fish. Cover in cold water and the lemon juice, bring to a gentle simmer, then poach for 5 mins (depending on the thickness of the fish) until just cooked through. Remove from the water, get rid of the skin and flake into large chunks.
- Put the lemon zest, herbs, spring onions, tartar sauce and some seasoning into a large bowl with the fish and the potatoes. Combine all the ingredients, then divide into 12 and shape into cakes.
- Put the eggs, flour and breadcrumbs on three plates. Dip each of the fish cakes in flour, pat off any excess, then dip in the egg. Finally, coat in the breadcrumbs and transfer to a clean plate or baking tray lined with parchment paper. Repeat with the remaining fish cakes. You can freeze the fish cakes now for up to three months, or chill for 1-2 days.
- To cook, heat the grill to medium. Brush the fish cakes with the oil and grill for 4-5 mins each side until golden and hot through. Serve with extra tartar sauce and salad or green veg. Defrost frozen fish cakes overnight in fridge and cook as above. Alternatively, to cook straight from frozen, heat grill to medium, oil fish cakes as per recipe then grill 12-15 mins one side to brown, before flipping and grilling the other side for 5 mins more.
Nutrition Facts : Calories 330 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 0.71 milligram of sodium
CLASSIC FAMILY FISH CAKES
This recipe is from Ainsley Harriot's Gourmet Express. It the only one I use to make fish cakes for the family. It's very very easy and a favourite with my kids - the perfect combination for me!
Provided by HappyBunny
Categories Potato
Time 40m
Yield 4-8 Fish Cakes
Number Of Ingredients 9
Steps:
- Cook the potatoes in boiling, salted water and drain and mash well when tender.
- Meanwhile, place the fish in a saute or frying pan and cover with boiling water; Bring to the boil and simmer for 5 minutes until just cooked.
- Drain the fish and remove the skin; Flake the fish with a fork, discarding any bones.
- Mix together the potatoes, fish, boiled egg, chives and salt and pepper; Using your hands, shape the mixture into 4 or 8 even sized cakes.
- Dust the fish cakes with the seasoned flour, dip in the beaten egg, then coat in the breadcrumbs, making sure they are fully covered.
- Heat the oil in a frying pan and shallow-fry for 3-4 minutes on each side until crisp and golden.
Nutrition Facts : Calories 328.2, Fat 4.6, SaturatedFat 1.2, Cholesterol 192.5, Sodium 1068.5, Carbohydrate 33.6, Fiber 3.4, Sugar 2.6, Protein 35.8
PROPER BRITISH FISH CAKES
I've been streaming a lot of British cooking shows lately, which is what inspired this. Not only do these look and taste amazing, they are also very inexpensive to make. Serve with watercress and lemon wedges.
Provided by Chef John
Categories Fish Cakes
Time 50m
Yield 4
Number Of Ingredients 21
Steps:
- Mix mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne together in a bowl for tartar sauce and refrigerate until needed.
- Add milk and bay leaf to a saucepan and place the pieces of fish over the top. Season with salt. Bring to a simmer over medium heat, and cook for about 1 minute, stirring occasionally. As soon as the fish firms up, but before it starts to flake apart, turn off the heat and cover. Let sit for 5 minutes before draining. Let cool, about 10 minutes. Refrigerate until needed.
- Meanwhile, bring a pot of lightly salted water to a boil. Add russet potato and boil until tender but not falling apart.
- Drain and mash potato in a bowl. Season with salt, black pepper, and cayenne. Add parsley, chives, and lemon zest; add 1 tablespoon tartar sauce mixture. Mix until combined. Flake chilled fish over the top. Mix until combined.
- Scoop out ¼ of the mixture and form into a patty. Repeat with remaining mixture.
- Dust cakes with flour on both sides. Brush both sides of cakes with beaten egg. Coat in bread crumbs.
- Heat oil in a skillet over medium heat. Pan-fry patties in the hot oil until golden brown and heated through, 3 to 4 minutes per side. Drain on paper towels before serving with tartar sauce.
Nutrition Facts : Calories 623.1 calories, Carbohydrate 45.4 g, Cholesterol 108.2 mg, Fat 39.2 g, Fiber 2.6 g, Protein 29 g, SaturatedFat 6.6 g, Sodium 552.9 mg
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