I make fishcakes pretty regularly so I do feel I have become a bit of a pro at assembling them over the last few years. I had forgotten how stressful and messy putting them together could actually be, that was until one of my friends reminded me of it the other day. She was trying out my ultimate mozzarella stuffed recipe, which ended up taking her three hours to make and nearly ended her relationship, and as I don’t want that happening to anyone I have some top tips for a stress free fish cake making experience;
- Leave plenty of time – start to make fish cakes before you get hungry and allow a couple of hours (there is cooking, chilling and numerous processes involved)
- Don’t add too much liquid to the potato mixture – this isn’t mash potato – it need to be relatively firm so that you can mould it.
- Make sure you have well floured hands before shaping so that the potato doesn’t stick to you.
- Allow the potato to cool slightly before shaping it.
- Have a well organised kitchen – prepare your plates with your flour, egg and breadcrumbs and set them up in a line so that the process runs smoothly.
I think that covers the main issues – but like everything, practice makes perfect, so keep at it as everyone needs fishcakes in their lives!
For the Fishcakes
– 2 salmon fillets
– 1 lemon – sliced
– 150g new potatoes – halved and boiled for 15 minutes, or until soft
– 64g broccoli
– Handful parsley
– Handful dill
– Juice ½ lemon
– 50g feta cheese – crumbled
– Plain flour
– 1 egg – beaten
– Oil for frying.
For the Potato Salad
– 10 new potatoes – halved and cooked for 15 minutes, or until softened
– ½ small red onion – finely sliced
– ½ tbsp. sour cream
– ½ tbsp. mayonnaise
– Mixed leaves
For the dressing
– 100g cucumber – finely chopped
– 1 tsp white wine vinegar
– Small handful mint
– 2 tsp olive oil
– 1 tsp soured cream
Preheat the oven to 180’C
Place the salmon fillets on a sheet of foil and then lay the lemon slices on top. Seal the foil and bake in the oven for ten minutes.
Remove the salmon from the parcels, discard the lemon and the skin and pour the salmon and the juices into a bowl with the potato.
Mash the salmon and the potato until smooth well combined – it doesn’t matter if the mixture isn’t completely smooth as these cakes are quite nice with a bit of a chunky texture to them.
Whiz the broccoli and the herbs in a blender to finely chop them and add this to the salmon mix, along with the crumbled feta cheese, the lemon juice and a good twist of salt and pepper
Set out four plates or bowls; one with the flour, then the egg, the breadcrumbs and finally a large clean plate for the finish fish cake.
Divide the mixture into 4 and then one at a time shape into a ball and roll in the flour, egg and the breadcrumbs. Make sure the fish cake is well coated in each and when coating in the breadcrumbs flatten slightly.
Repeat the process with the remaining cakes and then chill in the fridge for half an hour to firm up.
In the meantime make your salad by mixing together your potatoes, mayo, sour cream and onions until well combined. Plate up your leaves, top with the potatoes and then set aside until your fish cakes are cooked.
To make the dressing, blend together all the ingredients until smooth and the push through a fine sieve.
When you are ready to cook your fish cakes, heat a frying pan with 1cm of oil to a high temperature.
Fry the fish cakes for 3 minutes on each side until they are golden and crispy
Drain on a sheet of kitchen paper to get rid of any excess oil and then serve with the salad and the dressing.