This basic fish cake recipe is child-friendly. I like my fish cakes with a high proportion of fish in them, but use less salmon here if you prefer.
Ingredients
| 4 | Floury potatoes, medium-sized, peeled and cut into even sized pieces |
| 50 g | Butter |
| 420 g | Canned salmon, or use 500g fresh boned salmon that has been lightly poached (Main) |
| ¼ cup | Fresh parsley, chopped |
| 1 Tbsp | Lemon juice |
| 3 cups | White breadcrumbs, dry or fresh |
| ¾ cup | Flour |
| 2 | Eggs, lightly beaten, or use 1 egg and a little milk |
| 1 drizzle | Oil, for shallow frying |
Directions
- Boil the potatoes in salted water until tender, about 20 minutes. Drain and dry off over the heat, mash and add the butter.
- Flake the fish and add to the potatoes with the parsley and lemon juice. Taste mixture and season well with salt and freshly ground black pepper.
- Shape the mixture into 8 flattish cakes by patting gently with your hands. The fish cakes can now be placed on a large plate, covered and refrigerated until ready to crumb and cook or left overnight if you want to make a day ahead.
- Put the breadcrumbs, flour and beaten egg into separate flat dishes.
- Coat the fish cakes in the flour first, then cover with egg, then breadcrumbs.
- One-third fill a deep large frying pan with oil and over a medium heat, heat the oil until it starts to sizzle when you drop some crumbs into it.
- Shallow-fry the fish cakes (in 2 batches) turning once to brown on both sides. Place on paper towel to drain off excess oil.
Make a change
- Leave out the butter and add 2 Tbsp thick mayonnaise to the mashed potato.
- Try using panko crumbs, available in the Japanese or International section of your supermarket.
- 2-3 dill pickles or gherkins, drained and chopped, and/or 2 Tbsp drained and chopped capers are a nice addition to the mixture.