Today we are making our own fishcakes. Although these can be slightly dearer than some you will buy, you are responsible for what goes in i.e no preservatives; these become an extremely tasty and healthy meal. This recipe should make around 16 fishcakes so depending how you serve these they can be turned into 2 meals thus making them an affordable dish.
Fish Cakes
Serves four
- 8 medium to large Potatoes.
- 1pkt frozen Haddock.
- a good handful of parsley, chopped.
- breadcrumbs for coating, homemade or bought. I always keep the bits of homemade bread which seem to be left specifically for making breadcrumbs.
- 2 eggs.
- 50g flour.
- salt and pepper to taste.
- Peel your potatoes and cook half of them in salted water and mash once cooked. Set aside to cool.
- Direct from frozen, place haddock in seasoned water and cook for 5mins, drain and set aside to cool then flake into pieces.
- Grate the remaining uncooked potatoes.
- Once your potatoes and fish are cooled, in a large bowl, place your mashed potato, grated potato, flaked fish and parsley. Salt and pepper to taste and mix together.
- Set up 3 dinner plates, one with flour, one with seasoned beaten egg and the last with breadcrumbs.
- Taking around a golf ball size amount of potato mix fashion into pattie shapes see the above photo for guidance and repeat the process until all the potato mix is used.
- Doing 2 or 3 at a time cover your patties in flour, egg and then breadcrumbs, (don’t forget the sides) set aside until all the patties have been assembled.
- Shallow fry in oil over a medium heat for around 10-12 mins turning frequently to stop burning. Check they have cooked right through and serve.