I once took a couple of leftover fishcakes to work for lunch the next day. Once cooked in their breadcrumbs they don’t really freeze that well but do keep their shape and taste by popping them in the fridge for up to 2-3 days. I take a pot of Tartare Sauce and a simple salad to serve with them, heating the fishcakes in the microwave for just a couple of minutes. It was when a colleague asked me what I was having for lunch that I realised the term fishcakes is something slightly odd to anyone not accustomed to this very British dish! As soon as I muttered the word ‘fishcake’ I saw the startled and bemused look on my colleagues face who was naturally translating the words ‘fish’ and ‘cake’ in their head. They are not often words that you would put together, or want to eat together! But fishcakes are remarkable things. They are classics that us Brit’s grew up, home comfort in it’s simplest yet most delicious form, cheap and cheerful and fuss-free, but yet something to still devour and enjoy.
First thing is that fishcakes have nothing to do with the typical cake we associate with being a sweet sponge! They are simply made of flaked fish mixed in with some mashed potato and fresh herbs and coated in breadcrumbs before being fried on each side until crispy and golden brown. Slicing into these little balls of crispy goodness to reveal a soft and moist middle is a pure joy and in my opinion best served with a Tartare Sauce on the side to add some additional flavour. I try and buy whatever fish is on offer and use a mix of salmon and white fish, in this case cod. But I have also made these using salmon and finely chopped prawns or cod and crab. Some make the fishcakes without using potato but I find that the potato helps to bind everything together, creating firm patties that hold their shape without falling into a gloopy mess in the pan.
Traditionally these are served with chips but as I am often making this for just the two of us I serve a salad on the side and have an extra fish cake instead. If you are wanting to bulk up this recipe to serve 2 fish cakes per person (a total of 4 people) then a few chips on the side is the ultimate weekend treat! Don’t forget to garnish with plenty of fresh dill.
- For the fishcakes:
- 400g waxy potatoes (peeled and cut into large chunks)
- 400g mix of salmon and cod
- About 1 tbps of finely chopped chives
- Small bunch fresh parsley (finely chopped)
- Small bunch fresh dill (finely chopped)
- 2 cloves garlic (peeled and crushed)
- Juice of half a lemon
- 1 egg
- Flour for dusting
- 80g breadcrumbs
- Sunflower oil for frying
- Salt/ Black pepper
- Milk
- Butter
- For the Tartare Sauce:
- 1 pot creme fraiche
- Handful of gherkins (out of a jar, finely chopped)
- 1 large tbsp small capers
- Juice of half a lemon
- 1 tsp dijon mustard
- Black pepper
- Few sprigs of fresh dill (finely chopped)
- Put the potatoes onto boil until cooked and soft enough to mash. Drain and pop the potatoes back into the pan. Add a slice of butter and a dash of milk and using a potato masher mash until smooth and silky. Then add the parsley and dill and mash again. Scrape any of the potato off the masher and then using a spoon make sure all the herbs are mixed in with the mashed potato. Season with a little salt and pepper and put to one side to cool down.
- Heat a dash of oil in a fry pan. Add the garlic and then place the fish fillets in the pan. Cook on each side for just 1-2 mins. Enough time for the fish to start to flake but that it is not cooked through. Break the fish up into flakes and then add to the pan with the potato. Pour in the lemon juice. Using a spoon mix it up as the fish will flake into small chunks and become nicely combined with the potato.
- For the tartare sauce: mix everything together and place in the fridge until needed.
- Take 3 deep plates and fill one with some flour for dusting, another with the beaten egg and the final one with the breadcrumbs.
- Using your hands take about 2 tbsp size of the fishcake mixture. Roll into patties. Dip into the flour, then the egg and then the breadcrumbs, making sure that each time you coat the whole of the fishcake. Put to one side on another plate and repeat with the rest of the fishcake mix.
- Heat a good tbsp size of sunflower oil in a large/ deep frying pan. Once hot and bubbling add the fishcakes and cook on each side for 2-3 mins or until golden and crispy. You might have to do these in batches so keep them warm in the oven if needed.
- Plate up with the tartare sauce and garnish with a little more fresh dill and some lemon wedges.
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