Name: Classic chunky fish cakes
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: Makes 12
Cuisine: British
Ingredients: 1kg potatoes peeled and chopped; 1kg mix salmon and coley fillets; zest and juice 1 lemon; bunch each dill chives, parsley and spring onions, chopped; 4 tbsp tartar sauce , plus extra to serve if you like; 3 eggs beaten; 100g plain flour; 250g breadcrumbs; 2 tbsp olive oil

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Classic chunky fish cakes

Classic chunky fish cakes

Good Food team

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Makes 12

Easy

Prep: 40 mins

Cook: 40 mins

A star rating of 4.3 out of 5.14 ratingsRate

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Fish cakes are a great freezer staple as they are ready portioned so you can defrost as many as you need

Freezable

Healthy

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Marinated aubergine & rocket salad

A star rating of 4.5 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

1kg potatoes

peeled and chopped
1kg mix salmon

and coley fillets
zest and juice 1 lemon
bunch each dill

chives, parsley and spring onions, chopped
4 tbsp tartar

sauce , plus extra to serve if you like
3 eggs

beaten
100g plain flour
250g breadcrumbs
2 tbsp olive oil

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Nutrition: per serving

kcal330
fat10g
saturates2g
carbs38g
sugars2g
fibre2g
protein23g
salt0.71g

low

Method

step 1

Cover the potatoes in cold, salted water and bring to the boil. Turn down to a simmer and cook for 10-12 mins until tender. Drain and steam dry for a few mins, then mash and set aside to cool a little. Meanwhile, cook the fish. Cover in cold water and the lemon juice, bring to a gentle simmer, then poach for 5 mins (depending on the thickness of the fish) until just cooked through. Remove from the water, get rid of the skin and flake into large chunks.
step 2

Put the lemon zest, herbs, spring onions, tartar sauce and some seasoning into a large bowl with the fish and the potatoes. Combine all the ingredients, then divide into 12 and shape into cakes.
step 3

Put the eggs, flour and breadcrumbs on three plates. Dip each of the fish cakes in flour, pat off any excess, then dip in the egg. Finally, coat in the breadcrumbs and transfer to a clean plate or baking tray lined with parchment paper. Repeat with the remaining fish cakes. You can freeze the fish cakes now for up to three months, or chill for 1-2 days.
step 4

To cook, heat the grill to medium. Brush the fish cakes with the oil and grill for 4-5 mins each side until golden and hot through. Serve with extra tartar sauce and salad or green veg. Defrost frozen fish cakes overnight in fridge and cook as above. Alternatively, to cook straight from frozen, heat grill to medium, oil fish cakes as per recipe then grill 12-15 mins one side to brown, before flipping and grilling the other side for 5 mins more.

RECIPE TIPS

CHANGE THE FLAVOUR

If you fancy a bit of spice, add 1-2 tbsp of your favourite curry paste to the mix and swap the herbs for a large handful of chopped coriander.

Recipe from Good Food magazine, February 2011

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A star rating of 4.3 out of 5.14 ratings

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