Anyone who has been out for a meal with me will know that I am a huge fish cake fan. I think I can back this up with my Branca restaurant review…! When I have a fish cake, there is one thing that can really annoy me: an unbalanced potato to fish ratio. There is nothing worse than ordering a fishcake and all you can taste is potato. If I wanted a potato cake, I would have ordered a hash brown or a side of mash! OK, rant over but I hope you see my point.
These fish cakes will never have the potato to fish ratio problem because guess what - they're 100% potato free! They're fresh, fulfilling and oh so fishy. They truly are the fishiest fish cakes around. You can make them in less than 20 minutes and they're so much better than shop bought ones because you can both control and know exactly what goes into them. If you make a large batch, you can always freeze them and save them to enjoy on another day.
Makes 5 large fish cakes
50g hard white bread*
390g mixed fish (cod, salmon, smoked cod)
small handful fresh basil
small handful fresh coriander
1 egg
juice of 1/2 lime or lemon
salt & pepper to taste
olive oil
* I used stale bread as fresh isn't essential.
Method
- Put the bread into the food processor until fine breadcrumbs are formed. Then add the egg, fresh fish, citrus juice, seasoning and fresh herbs and blitz until a soft paste is formed.
- Divide the fish cake mixture into 5. Put a frying pan on high heat and add a lug of olive oil. Once the oil is nice and hot, add the fishcakes. You may need to cook them in two batches. Cook each side for 5 minutes until crisp and golden.
- Serve straight away with lemon halves for squeezing over, serve with beautiful veg or a crisp salad. I like to add a spoonful of mango chutney on the side for extra flavour.
Enjoy!
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