The staple of many a family meal, together with their finger counterparts, fishcakes are a great meal centre and they really are very simple. The recipe below uses cheap, frozen Pollock but you can use fresh or mix it up and use salmon or a smoked fish.
For 6 fishcakes, you will need:
- 500g potatoes
- 350g white fish or salmon (defrosted if frozen)
- 50g butter
- 50g grated cheddar
- 1 egg, beaten
- 50g plain flour
- 5 stale slices of bread (or a packet mix of breadcrumbs)
- Salt, pepper and a teaspoon of dried parsley
Boil the potatoes so they are soft enough to mash. Transfer them to the large bowl and add the butter and cheddar, then sprinkle over the salt, pepper and parsley. Mush the potatoes until smooth with some small lumps. Set aside to cool (do not chill).
Half fill a deep frying pan with water and gently heat until just simmering. Add the fish and poach for six minutes. Remove from the water, pat dry with kitchen towel and cool a little. Then break up with fish into the mash mix and combine with your hands.
One well mixed, form six round fishcakes, they will be around 8cm in width. Them put them in the fridge for half an hour to firm up.
Using the stale bread, cut off the crusts and blitz in a food processor (or herb chopper) until you have a pile of breadcrumbs. Put these in a bowl. Then put the flour in another bowl and the egg in another.
Cover a fishcake in flour, dip in the egg so it’s all covered and then press into the breadcrumbs ensuring a good coating, including the sides. Repeat for all fishcakes (you might need another egg to finish them). Return to the fridge for at least 20 minutes – although you can make them up to 24 hours before.
When you’re ready to bake them, heat your oven to 180 degrees, place the fishcakes on a tray and drizzle with a little oil. Bake for 15-20 minutes until well brown, ensuring you turn them over after 10 minutes.