I think that comfort food does not necessarily mean fatty food. Fish cakes are packed with good energy without the heaviness of any meat. Not that I don’t like meat patties once in a while, but these are a great alternative, and can be eaten in summer and also during the dreary winter months. I love them and hope you do too. This recipe makes around 14 100g cakes. However you can make them as small as you like for parties and picnics. Here’s what you need:
- 750g potatoes (cooked, mashed with 15g butter and cooled)
- 550g white fish (I used pollock)
- 200g breadcrumbs
- ¼ teaspoon chilli powder
- ¼ teaspoon pepper
- ¼ teaspoon salt
- grated zest of 1 lemon
- 1 egg for binding
- Place some flour in a small bowl. Mix all the ingredients well in a large bowl.
- Flour your hands to avoid extra stickiness and using a ½ cup measure if you have one (or measure 100g per patty) spoon the measured mixture into your hands to form one fish cake. Then dip this into the flour to coat.
- Pat each cake to remove the excess flour, place on a plate or flat dish and repeat until all the mixture is used up. Cover the fish cakes with cling film and place in the fridge for around 30 minutes to help them cool and firm up. This will help them remain whole in the frying pan and in the oven after that.
- At this stage you can preheat the oven to 170ºC. Place about a tablespoon of oil and a small knob of butter into a shallow pan and fry the cooled fish cakes on both sides, giving them around 5 to 6 minutes per side. Put them into a lined baking dish and finish them in the oven for 15 minutes, or until they turn golden brown on top.
Serve with a green salad and some Halloumi cheese, but my favourite way to eat this is in between some fresh wholemeal bread with a light spread of mayo!
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