Fishcakes

How to Making Recipes Fishcakes using 11 ingredients and 10 steps

Fishcakes - Salmon Fish Cakes is a family favorite. Family-Approved Old Bay® Salmon Patties An Old Bay® recipe developed for my salmon-loving wife, and enjoyed by the whole family.. Delicious cod fish cakes with fresh cod fillets, potatoes, bread crumbs, parsley, Parmesan, garlic, and egg. Crab cakes with Dungeness crab are a treat! They can be a little delicate, so a chill in the fridge before frying helps them from falling apart while frying.

A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy food, and fried.

Asian-style fishcakes usually contain fish with salt, water, flour and egg.

You can have Fishcakes using 11 ingredients and 10 steps. Here is how you cook it.

Ingredients make Fishcakes

1. Prepare 450 g skinned fish fillet (I used a pack of fish pie mix for variety).
2. Prepare 150 ml milk.
3. You need 350 g potatoes.
4. You need 1/2 lemon zest.
5. You need 1 tbsp parsley, chopped.
6. It's 1 tbsp chives, chopped.
7. Prepare 1 egg.
8. It's Flour (for shaping).
9. It's 85 g breadcrumbs.
10. It's 4 tbsp oil.
11. Prepare 4 Lemon wedges to serve.

Fishcakes step by step

1. Peel and chop up the potatoes. Boil until soft. Drain and mash well..
2. Finely chop chives and flat leaf parsley, grate lemon zest. Add to the mash and mix well..
3. Add the fish to a pan and cover with 150ml milk and 150ml water. Bring to a simmer and heat for 5 minutes. Then turn off the heat, cover and leave to cook through for 10 minutes..
4. Drain the fish and add it to the mash. Flake up the fish a bit, but try and keep some decent pieces for texture..
5. Prepare a bowl with breadcrumbs, another with a beaten egg and a board covered in flour. Cover your hands with flour and shape the mixture into 4 fishcakes, roughly 1 inch thick..
6. Brush each fishcake with egg..
7. Dip each fishcake in the breadcrumbs until completely covered. Put aside on a plate..
8. Heat up some oil until it starts to smoke. Add the fishcakes. Turn after 5 minutes (or sooner if they start to brown too quickly)..
9. Fry for a minute on the edges to seal the fishcakes all over..
10. Serve hot from the pan with a lemon wedge and any veg you want :).

Fishcakes - Fry your fish cakes in two batches so you have enough room for flipping. I used my regular plastic spatula, but if you have a fish spatula *affiliate link, this would be a really great time to use it (the extra length helps you be maneuver a little better). Serve straight away, with veg or salad and lemon wedges for squeezing over. Our recipe collection is bursting with great ideas for fish cakes that pack a flavour punch whether using salmon or white fish - we even have a gluten-free version. Delicious fish cakes made with cod, potatoes, onion, butter, and parsley! You can substitute salmon for cod if you would rather make salmon cakes. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress. Thank you and good luck