Fish Cake Recipes

Fish and shellfish are versatile enough to grace menus all year round. Whether you’re cooking for a comforting mid-week meal or a grand dinner party, fish is a light and delicious alternative to meat. You could even serve a fabulous fish platter for Christmas instead of the usual turkey and trimmings.

As is often the case with a special meal, you can be left wondering how best to use the leftover food. Fish cakes offer a tasty way to make use of fish and potatoes.

One of the great things about fish cakes is that there are so many different variations to try. Celebrity chefs like Jamie Oliver and Delia Smith have their own versions, and there are also Thai, Scottish and South American varieties.

Traditionally the filling was cod, but haddock has become popular recently with sustainability in mind. Salmon is also top of many a fish cake lover’s list. Adventurous home cooks might want to follow Hugh Fearnley-Whittingstall’s example and try smoked mackerel.

There are different schools of thought on what binds the fish and potato mix, from egg to melted butter to cream. The same goes for the coating. Some recipes call for egg and breadcrumbs, while others suggest flour. Nigella Lawson uses matzo meal.

Fish cakes aren’t merely a way of using up leftovers of course. Try the recipe below and enjoy the delights of homemade fish cakes!

Fish cakes

Serves 4

Ingredients:

• 100g fish of your choice: salmon or tuna works well
• 300g potatoes
• 1 egg
• 1 lemon
• 1 tablespoon plain flour plus extra flour for the coating
• Olive oil

Method:

Peel and chop the potatoes and boil in salted water. Prepare your fish with olive oil, salt and pepper. If using salmon, Jamie Oliver recommends placing the boneless fillet in a colander, covering in foil, and placing over the potato pot for 8-10 minutes.

Drain and mash your potatoes and allow to cool. Flake the fish into the potatoes along with the tablespoon of flour. Mix in the egg, season with salt and pepper, and add some grated lemon zest.

Divide into four, shape into 2cm thick circles and dust with flour. To help them firm up, put them in the fridge for about one hour.

Add a couple of glugs of olive oil to a frying pan on a medium heat. When the oil is hot, carefully place the fish cakes in the pan and cook until golden and crisp (around 3-4 minutes on each side).

Serve with a salad and a wedge of lemon. Enjoy!

When you don’t have time to create your own fish cakes, but still want that homemade touch, you can have them made to order at Formanandfield.com. You could even go the whole hog and treat yourself or a loved one to one of the many Christmas hampers at Forman & Field.

More Great Seafood Recipes From: www.seafoodrecipes.org.uk