Crisp crumb fish cakes

Crisp crumb fish cakes

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(16 ratings)

Prep: 30 mins Cook: 35 mins Cooking time 20 mins from frozen

Easy

8 fish cakes
You can't beat these handmade fish cakes, perfect with a squeeze of lemon

Nutrition and extra info

  • Freezable

Nutrition: per fish cake

  • kcal371
  • fat12g
  • saturates2g
  • carbs42g
  • sugars2g
  • fibre2g
  • protein25g
  • salt0.81g
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Ingredients

  • 700g floury potatoes, cut into large chunks

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 600ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 800g boneless white fish, skin on
  • 1 tbsp wholegrain mustard
  • 5 tbsp mayonnaise or tartare sauce
  • 6 spring onion, finely sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • zest 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • handful parsley, roughly chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the coating

  • 100g plain flour, well seasoned, plus extra for your hands
  • 1 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 175g fresh breadcrumbs
  • 2 tbsp sunflower oil, for frying

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

Method

  1. Boil potatoes for 15-20 mins until tender. Meanwhile, place the milk in a frying pan; season well. Bring just to boiling point, then add the fish, skin side down. Gently cook for 5-10 mins, until the fish is translucent and just flaking.

  2. Remove the fish from the milk, discard the skin (this will come away easily) and milk, then wipe out the pan. Break the fish into large flakes, then drain on kitchen paper. When the potatoes are done, drain, return them to the pan, then briefly heat on the hob to dry them out. Mash well, stir in the mustard, mayonnaise or tartare sauce, spring onions, lemon zest, parsley and flaked fish, then season well.

  3. Using floured hands, divide mixture into 8, then shape each portion into a large patty. Put the flour, beaten egg and breadcrumbs on 3 large plates. Dip each fish cake in turn into the flour, egg and finally the breadcrumbs, shaking off any excess as you go. Sit the fish cakes on a piece of greaseproof paper while you prepare the others. Heat the oil in the frying pan, then fry the fish cakes in batches for about 3 mins on each side, until golden and crisp. Keep the first batch warm in the oven while you finish cooking the rest.

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Comments (15)

Steph8848's picture
3.75

This is a great recipe however i changed it slightly to suit and made 6 larger (burger sized) cakes. Used 100g each, of cod, smoked river cobbler and salmon, 500g of potatoes, spring onion, sweetcorn, carrot, peas, parsley and dill. Made mash (only 1tsp butter added) added well drained steamed veg to mash, season and lemon, 2 heaped tsp dijon, 1 tsp mayo only. I oven steamed fish rather than poaching. Good consistency but need to be gentle when coating and turning when cooking. Plenty of oil needed when cooking. Next time i may try fry light.

kristinebinns's picture
3.75

I find that when I use this website ( one of the best food websites), I tend to tweek the recipes. I either end up not using certain ingredients because I don't have them, or I add more or less of something, or I just add something that I want to get rid of in the fridge. This recipe was no exception. Although, I stuck to the gindlines of how to prepare and make the dish I hardly used the ingredients that was on the recipe. So let's begin, instead of using spring onions I just chopped a very larg onion and some garlic, although spinach doesn't have much change I also added some of that a bit of cabbage. I didn't have any fresh fish so I added 2 cans of both salmon and tuna. When making the fish cakes I made mine a 1\4 of a cup big in size o got around 24 & 27 fish cakes. Even though I changed the ingredients a lot, I still would give this recipe a good score.

janelle25's picture

Made these using two large tins of tuna instead of cooking the fish. Absolutely delicious. My children who usually whinge about having the same meal too often ask for these almost every week. Makes about two dozen and they eat the lot.

lizzysempill's picture

With normal pots or sweet pots - really great.

vecten's picture

This recipe will make 3lb of fish cakes, enough to feed 8 people. It does not make 8 fish cakes unless they are the size of a tea plate.

jessss's picture
3

I did the same quantity of ingredients as stated, but ended up with 22 fish cakes!!! And it was quite fiddly tasted fine

elinoreden's picture

these are delicious and v easy to make. i did them with cooked leftover salmon. yum

michelledavid's picture
5

Added a sweet potato to the mash. Excelent dish

ruthy10's picture
4

The preparation and the making for the fish cakes is a little time consuming but its well worth it as they tasted lovely and we froze half of them for another meal

lisacoppen's picture
3

Not a real fish lover, but these were delicious.
Abit time consuming to make but worth the effort, beat shop bought any day.

katiew's picture
5

My family loved these :) i grated the spring onions which worked well :)

nutsrwe's picture
5

omg big 10s !!!!!!!!!!!! so easy to do the best fish cakes ever lush.

sheepie's picture
4

Finished product was pronounced "best fishcakes ever". Unfortunately the amount of time/effort/washing up that went into them was rather a lot!
The recipe seemed to make 6 HUGE fishcakes, so i have frozen three.

Frantic Flapjack's picture
4

These were very good although it seemed to take ages to get them finished. I used a combination of cod and salmon and as I didn't have any parsley, used dill instead. They were very tasty and were enjoyed by everyone.

MaxxyysMum's picture
3

I made these last night and I and my 2 teenagers had one each. The crisp crumb coating was indeed very crispy, but I thought the potato & fish mixture was a bit wet underneath it. My daughter (who doesn't like mashed potato) picked off the crispy crumb coating and gave that the thumbs up but left the rest as it was too "potatoey".

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