Simple fish cakes

Simple fish cakes

Once the preserve of dodgy chippies, fish cakes are now smart dinner party fodder

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 30 mins

Method

  1. Put the onion in a large frying pan, sit the fish on top and pour the wine or stock over. Bring to a gentle simmer, cover and cook the fish for 6-8 minutes or until cooked through. Remove and cool. Strain out the onion (keep the wine or stock if you are making the sauce, right) and mix into the mashed potato with the herbs.
  2. Flake in the fish in decent-sized chunks and season. Gently mix everything and, using floured hands, shape into 8 cakes. Lightly dust with flour, dip in egg and then in breadcrumbs. Chill for at least 30 minutes (important or they will come apart in the pan).
  3. Heat 1cm oil in a large frying pan. Fry the fish cakes in batches for 3-4 minutes each side or until they are golden, crisp and heated through. Drain on kitchen paper.

Per serving

542 kcalories, protein 30g, carbohydrate 40g, fat 30.2 g, saturated fat 6g, fibre 2.2g, salt 0.85 g

Recipe from olive magazine, July 2005.

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Latest comments and suggestions

  • 08 February 2008

    recipes rated and commented on this recipe

    5 stars

    These are really good - great taste and texture. Will definitely become a regular

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  • 14 March 2008

    BBC GoodFood rated this recipe

    5 stars

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  • 20 May 2008

    kcikingkatie commented on this recipe

    what sauce? on the right i see no sauce?

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  • 31 May 2008

    donna_wowee commented on this recipe

    looks like Tartar to me??? Perhaps...

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  • 01 June 2008

    billy ray valentine rated and commented on this recipe

    5 stars

    Definitely tatar source which is the perfect partner... Went down a storm will make again soon.

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  • 05 July 2008

    Stylish commented on this recipe

    mmmm.. I made it, BUT it wasn't that good!!!

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  • 06 July 2008

    Food Glorious Food rated and commented on this recipe

    5 stars

    delicious flavour!

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  • 11 July 2008

    LemonadePipGal rated and commented on this recipe

    4 stars

    "Strain out the onion (keep the wine or stock if you are making the sauce, right)" Sauce?? what sauce??? Good fishcake recipe tho...

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  • 17 July 2008

    LemonadePipGal commented on this recipe

    Only just managed to keep the fishcakes in one piece... I think my mash was too wet? Will try again with drier mash. Great taste, kids loved them!

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  • 21 July 2008

    Shaz01 commented on this recipe

    These are yummy and a big hit with my 2yr old.

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  • 21 July 2008

    Shaz01 rated this recipe

    5 stars

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  • 07 August 2008

    Art Cafe commented on this recipe

    Have tried this receipt with salmon instead of white fish...it went well especially when served with sweet chilli sauce which we now serve in the art cafe in paphos, cyprus

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  • 24 August 2008

    tinmanpm rated and commented on this recipe

    3 stars

    Taste great, was there a special sauce that I should have made. Talk about saving the stock for a sauce. Where is the recipe?.

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  • 25 August 2008

    sharon lewin commented on this recipe

    quick tasty whether snack or meal love it with mash parsley sauce and fresh garden pead.

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Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 30 mins

Ingredients

  • 1 small onion , finely chopped
  • 500g fish fillets, skinned
  • 350ml white wine or fish stock
  • 500g mashed potatoes
  • parsley , tarragon or dill or a mix chopped to make 1-2 tbsp
  • flour for dusting
  • 1 egg , beaten
  • fresh or dried breadcrumb , to coat
  • oil for frying
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Per serving

542 kcalories, protein 30g, carbohydrate 40g, fat 30.2 g, saturated fat 6g, fibre 2.2g, salt 0.85 g

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