Fishcakes

A simple, versatile and nutritious recipe which works with many types of fish.

Serves 4 people


 

  • 500 grams Pollock
  • 500 grams potatoes
  • 1 onion
  • 350 mL stock
  • 50 grams butter
  • 1 tablespoon(s) fresh parsley
  • 1 tablespoon(s) fresh dill
  • 1 tablespoon(s) fresh tarragon
  • 1 tablespoon(s) lemon juice
  • 1 cup(s) plain flour
  • 2 Eggs
  • 2 cup(s) fresh breadcrumbs
  • 1 cup(s) sunflower oil

 

  1. Add peeled potatoes to cold water and bring to the boil. Cook until soft.
  2. Add butter to frying pan and sweat the onions until soft. Add the stock or wine, place the fish on top. Cover with a lid and allow it to sit on low heat for 10-15 minutes.
  3. Remove fish from pan and allow it to cool. Drain the stock and keep if you want to make an additional sauce. Save the onions separately.
  4. Mash the potatoes, and then add in the onions, fresh herbs and a dash or two of lemon juice.
  5. Gently flake in the fish and combine with a wooden spoon. Allow to cool further in the fridge.
  6. Arrange three tubs: 1 with seasoned flour; 1 with whisked egg; ad 1 with breadcrumbs.
  7. Split the fishcake mix into 8 balls and shape into cakes.
  8. Cover each cake in flour then egg-wash then breadcrumbs.
  9. Pan fry in a little oil. Start with hot oil then lower the heat to finish until golden brown and warm though.

Method

  1. Add peeled potatoes to cold water and bring to the boil. Cook until soft.
  2. Add butter to frying pan and sweat the onions until soft. Add the stock or wine, place the fish on top. Cover with a lid and allow it to sit on low heat for 10-15 minutes.
  3. Remove fish from pan and allow it to cool. Drain the stock and keep if you want to make an additional sauce. Save the onions separately.
  4. Mash the potatoes, and then add in the onions, fresh herbs and a dash or two of lemon juice.
  5. Gently flake in the fish and combine with a wooden spoon. Allow to cool further in the fridge.
  6. Arrange three tubs: 1 with seasoned flour; 1 with whisked egg; ad 1 with breadcrumbs.
  7. Split the fishcake mix into 8 balls and shape into cakes.
  8. Cover each cake in flour then egg-wash then breadcrumbs.
  9. Pan fry in a little oil. Start with hot oil then lower the heat to finish until golden brown and warm though.

Ingredients

 

  • 500 grams Pollock
  • 500 grams potatoes
  • 1 onion
  • 350 mL stock
  • 50 grams butter
  • 1 tablespoon(s) fresh parsley
  • 1 tablespoon(s) fresh dill
  • 1 tablespoon(s) fresh tarragon
  • 1 tablespoon(s) lemon juice
  • 1 cup(s) plain flour
  • 2 Eggs
  • 2 cup(s) fresh breadcrumbs
  • 1 cup(s) sunflower oil

 

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