MY ULTIMATE FISHCAKE

Updated: Dec 28, 2021

Prep Time 5 minutes - Total Time 1 hours - Makes 6


I make mine using salmon, smoked cod, haddock and prawns.


They make the perfect lunch with a little salad and a big dollop of aioli, as a starter with a poached egg and some hollandaise sauce or even as a mean course with lots of chips and beans or mushy peas.


Whichever way you like to have them you can’t go wrong and they are never ever a bad idea.


(You will also find this recipe on page 58 of my book Richard’s Family Favourites click here)


Ingredients

  • 340 g mixed fish, skin off and cut into chunks. I like to use salmon, smoked cod and haddock.

  • 100 g small cooked prawns.

  • 200 g shop-bought mash.

  • 50 g frozen peas.

  • 500 ml of milk.

  • A few whole black peppercorns.

  • Pinch of saffron.

  • 1 bayleaf.

  • Zest of 1 lemon.

  • 1 leek, finely sliced.

  • 1 tbsp of fresh parsley, roughly chopped.

  • 1 tbsp of fresh chives, roughly chopped.

  • 2 eggs, whisked.

  • 2 tbsps of plain flour.

  • 80 g of panko breadcrumbs.

  • A knob of butter.

Method

  1. In a saucepan place the peppercorns, saffron, bayleaf, lemon zest and pour in the milk. Bring up to a gentle simmer then add the fish. Poach for 5-6 minutes depending on the size of the fish, you want it so it just flakes apart.

  2. While the fish is poaching fry the leeks in the butter with salt and pepper over a low to medium heat for 5 minutes or till nice & soft. Once done place to one side.

  3. Drain the fish from the milk, place in a bowl and flake up the fish. Add the leeks mix together and leave for 10 minutes to cool.

  4. To the fish mixture add the mash, peas, prawns, the herbs season with salt and pepper and mix everything together. Shape into 6 fishcakes.

  5. Place the flour, breadcrumbs and eggs in 3 individual bowls. Season the flour then dip the fishcakes in the flour (dust of any excess), followed by the eggs and then into the breadcrumbs. Once all 6 are done pop into the fridge for 1 hour to set or for as long as possible.

  6. In a non-stick frying pan add a splash of oil and fry the fishcakes over low to medium heatfor 4-5 on each side or till nice and golden on each side and heated through.

  7. I like to have mine with a beautifully poached egg a little side salad and a big dollop of aioli.

 

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