Homemade Fishcakes
Simple & quick recipe which is perfect for using our Diced White Fish Mix
Make 4 fishcakes and take 20-30 minutes.
To make this recipe you will need:
· 2 tbsp olive oil
· 300g diced white fish
· 100ml milk
· 400g potato
· 2 large free range eggs
· Fresh breadcrumbs
· Handful of flour
· Optional: fresh parsley or chives, a lemon, bay leaves
And here’s how to do it…
1. For the mashed potato, bring a pot of salted water to the boil. Add the potatoes to the pot and cook until tender, this should take about 10-15 minutes. When cooked drain in a colander and leave to drain for a few minutes. Return to the pot and mash with a potato masher until a smooth consistency is achieved. Set aside.
2. Put the fish in a frying pan and pour over the milk and equal amounts of water. Add the bay leaves. Cover & bring to the boil, lower the heat and simmer for 4 minutes. Take off the heat, cover & leave for 10 minutes. When cool enough to handle flake the fish into large chunks.
3. Mix the fish, mashed potato, parsley or chives and egg together until well combined. (Mix together carefully so as not to break up the fish too much.) Season with salt and pepper.
4. Lightly flour a board. Put the breadcrumbs on a plate & beat the egg in a dish. Shape the mixture into 4 fishcakes on the board. Coat with egg and then lightly coat with breadcrumbs.
5. Put on a plate and set aside to chill in the fridge for one hour.
6. Heat oil in a frying pan and fry the fish cakes until golden brown on each side and heated right through.
7. Serve with tartare sauce, a squeeze of lemon, homemade chips and a simple salad.
ENJOY XX
