Simple fish cakes

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• Sparx

  18 December 2009

  Sparx rated and commented on this recipe

  

  Delicious and encouraged a group of my girlfriends to get back into fish cakes!

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• ms2000

  23 February 2010

  ms2000 rated this recipe

  

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• Stace

  03 March 2010

  Stace rated this recipe

  

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• mrsb

  21 April 2010

  mrsb rated and commented on this recipe

  

  These are so easy to make and very very yummy x

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• gab3x2000

  16 May 2010

  gab3x2000 commented on this recipe

  I find chips with fishcakes full of potato a little bit too potatoey so I recommend you serve the fishcakes with swiss chard (boiled briefly then drained and with garlic and plenty of olive oil) or simmilar spinach type medley.

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• Mammabat

  02 June 2010

  Mammabat rated and commented on this recipe

  

  I used "river cobbler" fish white fillets in this recipe and very finely sliced spring onion( left out the wine though...) They were lovely, made small ones for my grandson, and larger ones for the adults, served with salad and green beans, and a mildly spicy homemade salsa to dip them in.... I will be making them again, cheap and filling meal but looks so fancy!

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• helenm

  03 August 2010

  helenm rated and commented on this recipe

  

  Gorgeous! I also added a hot smoked salmon fillet and formed into 12 medium cakes to serve six as a main course. Very messy to make but well worth the effort.

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• Charles C

  10 August 2010

  Charles C commented on this recipe

  Looks good and easy. Can prepared and crumbed fishcakes be frozen?

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• Charles C

  10 August 2010

  Charles C commented on this recipe

  Looks good and easy. Can prepared and crumbed fishcakes be frozen?

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• Malin

  13 September 2010

  Malin rated and commented on this recipe

  

  Lovely tasting fish cakes. Will definitely make again.

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• cuoco

  19 October 2010

  cuoco rated and commented on this recipe

  

  My 5 star rating is for the finished fish cakes, which are really scrumptious. I'll definitely make these again, bye bye ready made ones. BUT... I do have two comments about the method. (i) These take longer than 30 minutes - 15 minutes to boil potatoes, 30 minutes minimum in the fridge and 8 minutes to cook. With time added on in between you are looking at an hour. (ii) I wouldn't recommend dipping the cakes in the egg and then into breadcrumbs. This becomes very messy and if you actually dip the wet cake into the breadcrumbs they also become wet and sticky. So, I brushed the egg onto the cakes using a pastry brush and sprinkled the breadcrumbs over. Much less mess and less chance of the cake falling apart with all the handling.

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• foody94

  19 February 2011

  foody94 rated and commented on this recipe

  

  great recipe! gorgeous and simple fish cakes deffo making again

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• Margie

  22 March 2011

  Margie commented on this recipe

  Fantastic. Satisfied all my fussy eaters. Taste is great.

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• Jane

  30 April 2011

  Jane commented on this recipe

  My 2 year old love this recipe.

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• Bill Reid

  14 May 2011

  Bill Reid commented on this recipe

  Instead of using boiled potatoes I use baked (although I do cheat and microwave them). This gives your mix a much drier consistency. Then form the fishcakes, leave in the fridge for as long as possible, hours rather than minutes then crumb them.

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• carly

  12 July 2011

  carly commented on this recipe

  I made these for dinner tonight for my husband and i, so i halfed the portion sizes of the receipe to make 2 x fishcakes each, they were huge and i could not not imagine having chips with them too. i served them with a small crispy side salad with red onion and some mushy peas and a couple of lemon wedges and tartar sauce. I was lazy and used Paxo Goldencrumb to coat them in instead of fresh but they were really tasty. Also cut down the chilling time by putting them in the freezer for 15mins. Will definately make fish cakes again maybe try Thai Fish Cakes next time.

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• Crystal

  28 July 2011

  Crystal rated and commented on this recipe

  

  PERFECT! This was my first real attempt at cooking and they turned out great! I would rate this recipe as 'easy'. If they start falling apart just pat with more flour ;)

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• Hope

  11 August 2011

  Hope rated and commented on this recipe

  

  My friend and I made these, and despite having the wrong fish and type of potato, they still turned out superbly! I will definitely be making these again.

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• CarolineB

  20 September 2011

  CarolineB commented on this recipe

  I was stuck for what to cook for dinner, so as ever went to the Good Food Website for inspiration. These came out wonderfully , I had no fresh tarragon so used coriander and have to loved the taste, my husband ate 3 of them. So they must have been good. I served with Batmati rice and green beans. A winner

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• banana16

  20 October 2011

  banana16 rated and commented on this recipe

  

  Tasty!

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http://www.bbcgoodfood.com/recipes/3627/

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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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Difficulty and servings

Serves 4

Preparation 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

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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