Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, fishcakes. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Fishcakes is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Fishcakes is something that I have loved my whole life. They are fine and they look wonderful.
Flaked salmon is combined with mashed potatoes, bell pepper, and fresh parsley to make these delicious, crispy, fresh fish cakes. The patties are good served with either red wine vinegar or cheese sauce. To round out your meal serve salmon patties with a big.
To get started with this recipe, we have to first prepare a few ingredients. You can have fishcakes using 11 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Fishcakes:
- Make ready 450 g skinned fish fillet (I used a pack of fish pie mix for variety)
- Make ready 150 ml milk
- Take 350 g potatoes
- Prepare 1/2 lemon zest
- Make ready 1 tbsp parsley, chopped
- Make ready 1 tbsp chives, chopped
- Prepare 1 egg
- Make ready Flour (for shaping)
- Get 85 g breadcrumbs
- Take 4 tbsp oil
- Take 4 Lemon wedges to serve
I used my regular plastic spatula, but if you have a fish spatula *affiliate link, this would be a really great time to use it (the extra length helps you be maneuver a little better). Every country has its own variation but the classic Western ones consists of fish, potatoes, eggs, onions, seasoning, herbs and often breadcrumbs. Serve straight away, with veg or salad and lemon wedges for squeezing over. Delicious fish cakes made with cod, potatoes, onion, butter, and parsley!
Steps to make Fishcakes:
- Peel and chop up the potatoes. Boil until soft. Drain and mash well.
- Finely chop chives and flat leaf parsley, grate lemon zest. Add to the mash and mix well.
- Add the fish to a pan and cover with 150ml milk and 150ml water. Bring to a simmer and heat for 5 minutes. Then turn off the heat, cover and leave to cook through for 10 minutes.
- Drain the fish and add it to the mash. Flake up the fish a bit, but try and keep some decent pieces for texture.
- Prepare a bowl with breadcrumbs, another with a beaten egg and a board covered in flour. Cover your hands with flour and shape the mixture into 4 fishcakes, roughly 1 inch thick.
- Brush each fishcake with egg.
- Dip each fishcake in the breadcrumbs until completely covered. Put aside on a plate.
- Heat up some oil until it starts to smoke. Add the fishcakes. Turn after 5 minutes (or sooner if they start to brown too quickly).
- Fry for a minute on the edges to seal the fishcakes all over.
- Serve hot from the pan with a lemon wedge and any veg you want :)
You can substitute salmon for cod if you would rather make salmon cakes. Our recipe collection is bursting with great ideas for fish cakes that pack a flavour punch whether using salmon or white fish - we even have a gluten-free version. The fish cakes were delicious but I did tweak the recipe slightly. I put the potato mash through a ricer and added a tin if crab meat and served with a creamy cheese sauce. Thoroughly enjoyed by everyone and will certainly make again.
So that is going to wrap this up with this special food fishcakes recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
