These fishcakes are perfect with a side salad for a light lunch or with some veggies for dinner! I use panko breadcrumbs which make them extra crispy! I served with an horseradish and mustard mayonnaise (you can find the recipe in my highlights under fishcakes!) Here is how I made them.
Ingredients
- 200g fresh cod
- 200g fresh salmon
- 300g potatoes, I used Maris Piper potatoes
- 150ml semi skimmed milk
- 150ml water
- 1 tbsp fresh parsley, finely chopped
- 1 egg, beaten
- 100g panko breadcrumbs
- Flour to shape the cakes
- 1/2 tsp lemon zest
- 3-4 tbsp sunflower oil
Instructions
Method
Place the cod and salmon in a saucepan add the milk and water. Cover and bring to a boil, simmer on a lower heat for 4-5 mins.
Leave the fish in the pan covered, for 10 mins it will finish cooking the fish. In another pan, bring the potatoes to the boil and simmer for 10 mins until tender, but not broken up. Remove the fish out of the milk and put on a plate to cool.
Mash the potatoes, add the lemon zest, parsley, salt and pepper and mix together. Add one 1 tbsp of the horseradish and mustard mayonnaise.
Pat dry the fish and flake it into big chunks and add to the potatoes. Mix gently with your hands (be careful not to over mix as you don’t want to break up the chunks too much) sprinkle some flour on a chopping board and gently make the fish cakes with your hands, coat them in flour (don’t forget the sides!).
Coat the fish cakes in egg then in panko breadcrumbs. Transfer them to a plate and chill in the fridge for an hour. Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. I served mine with a side salad, new potatoes and asparagus.
I hope you enjoy! to see more photos and videos please see my highlights under *fishcakes.
