Fish Cakes

(3.5⭐️)

I'll be honest, we haven't made these in a long time. This may be updated when we reattempt.

At A Glance

What You'll Need

Filling

Cake

Method

Filling Preparation (20 mins)

1. Skin the fish and lay in a frying pan with the bay leaves, 150ml of milk, and 150ml of water.
2. Cover, quickly bring pan to the boil, and lower heat to simmer for 4 minutes.
3. At 4 minutes, take pan off heat and leave on the cover for 10 minutes, so that the fish cooks gently.
4. Peel and chop the potatoes into 2cm chunks. Whilst the fish cook, boil the potatoes in salted water for 10 minutes until tender, but not broken.
5. Remove fish from pan and allow to cool. Drain the potatoes in a colander, allow to drain.
6. Place the potatoes back in the pan and dry on low heat for one minute, mashing with a fork, until you have light, dry, fluffy mash.
7. Take the potatoes off the heat and mix 1 heaped tablespoon of tartare sauce, lemon zest, parsley, and chives. Season to taste.
8. Drain, dry, and season the fish. Flake into chunks. Carefully turn the chunks with the potatoes.

Cake Preparation (40 mins)

9. Beat the egg in a bowl. Separately, place the breadcrumbs in a bowl.
10. Split the filling mix into four and form 1 inch deep cakes.
11. Sit the cakes in the egg bowl, coating the top with a brush.
12. Sit the cakes in the breadcrumb bowl, coating the top and sides with breadcrumbs.
13. Cover and chill the cakes for 30 minutes. (or up to a day ahead).

Cooking (20 mins)

14. In a pan, heat a shallow pool of vegetable oil to 190°C. Fry the fish cakes for 5 minutes either side, or until golden.

Service

15. Serve with a wedge of lemon.

Notes

Recommended to have with boiled greens.