When you say fish cakes to me, it conjures up a rather smooth textured, golden-crusted round patty. Although there is a fish flavour, I find the texture too smooth and there is often too much potato.
I use a mixture of different fish including smoked haddock, and I find panko breadcrumbs give a nice crust.
Chunky Fish Cakes
Servings: 6
Ingredients
- 300 g potatoes peeled and chopped into even chunks
- 500 g raw mixed diced fish
- 2 tbsp chopped fresh dill or parsley
- 25 g butter
- 1 tsp ground black pepper
- 1 egg beaten on a deep plate
- 50 g panko breadcrumbs
Instructions
- Put the potatoes into a saucepan and cover with cold water. Bring to the boil and leave to simmer for about 15 minutes until cooked through when tested with a fork.
- Drain and mash until nearly smooth but with a little texture. Add the butter, herbs and black pepper. Leave to cool.
- Put the fish, cut into 2cm chunks, into a bowl and add the potato, stirring gently, taking care not to break up the fish.
- Divide the mixture into 15 small or 6 large balls. Place the breadcrumbs onto a deep plate.
- Slightly flatten the balls and dip all over in the egg, then dip into the breadcrumbs, coating all over.
- Chill for a couple of hours in the fridge or if using fresh fish which has not been previously frozen, and you don't want to eat them all straight away, you can freeze them. Defrost thoroughly before cooking.
- To cook, heat a little butter or oil in a frying pan, and fry on each side for about 6-7 minutes on each side until golden and cooked through.
Notes
Tip: Delicious served with a salad and caper mayonnaise - add finely chopped capers to mayonnaise with black pepper.
