ULTIMATE FISH CAKES
Angela Nilsen went in search of perfection in her quest to pack flavour and texture into fish cakes.
Provided by Angela Nilsen
Categories Dinner
Time 55m
Number Of Ingredients 18
Steps:
- Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.
- Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan. Pour over 150ml milk and 150ml water.
- Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
- Meanwhile, peel and chop 350g Maris Piper potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
- Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two.
- Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.
- Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.
- Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
- Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.
- Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
- Beat 1 egg on a large plate and lightly flour a board. Spread 85g fresh white breadcrumbs on a baking sheet. Divide the fish cake mixture into four.
- On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.
- Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
- Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.
- Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.
Nutrition Facts : Calories 359 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium
PEPPERED MACKEREL FISHCAKES
Use up leftover mash to create a comforting, good-value family meal
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- In a large bowl, mix together the potato, spring onions, horseradish and mackerel, then shape into 8 even-size cakes. Roll the fishcakes in the flour, shaking off any excess, then dip in the egg, followed by the breadcrumbs. Cover and chill until ready to cook. Can be prepared up to a day ahead, or frozen.
- Gently grill or shallow-fry the fishcakes for 5-6 mins on each side until crunchy, golden brown and hot all the way through. Serve with salad and lemon wedges.
Nutrition Facts : Calories 427 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.76 milligram of sodium
SMOKED MACKEREL FISHCAKES
Make and share this Smoked Mackerel Fishcakes recipe from Food.com.
Provided by Laka
Categories Kid Friendly
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Boil the potatoes until tender, drain and mash with the butter. Allow to cool enough to handle.
- Remove the skin and bones from the mackerel and break the flesh into large chunks. Combine with the potato, lemon juice, zest, dill, mustard, salt and pepper. Mix well.
- With wet hands form the mixture into eight cakes. Lightly dust with flour, place on a plate or tray and cover with clingfilm before refrigerating for 30 minutes to firm up (this makes the cakes easier to handle).
- Meanwhile gently combine sour cream with the rest of the ingredients. Set aside and keep in the fridge.
- Heat half the butter and oil and fry the cakes over a medium heat, four at a time, on both sides for 6 minutes on the first side, then about four on the other. Don't turn the cakes over until they have a nice crust. Keep warm.
- Serve with the horseradish and apple sauce and lemon wedges.
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- In a large bowl, combine blended fish, chopped parsley, cheese, and 2 tablespoons ground cornflakes. Stir well until combined.
- Using your hands, shape the mixture into round patties approximately 2-inches in diameter and 1/2-inch thick. (You should mold approximately 15-20 patties).
- Place the rest of the ground cornflakes in a shallow dish and dip each patty into the cornflakes crumbs.
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- Boil the potatoes in salted water until they are cooked through, then drain and mash them with the horseradish.
- Peel away the skin from the mackerel fillets and discard. Flake the fillets into the mashed potato, removing any bones if you come across any.
- Add the spring onions, tarragon and season with freshly ground black pepper. You shouldn't need to add any extra salt as the mackerel is naturally salty.
- Lightly dust the cakes in the seasoned flour, then dip into the egg and finally coat evenly in the breadcrumbs. The fish cakes are now best put in the fridge for about 30 minutes to firm up, but can be cooked straight away if necessary.
- Meanwhile, make the beetroot salad. Heat the olive oil in a small saucepan and then gently cook the onion for about five minutes until it has softened but not coloured.
- While the onion is cooking, cut the beetroot into small cubes. Add the capers and lemon zest to the frying onions and season with salt and freshly ground black pepper.
- To cook the fishcakes, heat about 1cm/0.5in of oil in a large frying pan over a low-medium heat for shallow frying. Fry the fishcakes for 3-4 minutes on each side, until they are golden, crispy and heated through.
- Remove the cooked fishcakes from the frying pan, sit on kitchen paper to absorb any excess oil and keep warm in a low oven while you cook the rest.
- Once they are all cooked and wonderfully crispy, serve straight away with the beetroot salad and a dollop of sour cream.
EASY SMOKED MACKEREL FISHCAKES RECIPE - BBC FOOD
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- Mix the mashed potato, smoked mackerel, parsley and horseradish cream together in a bowl and season well with salt and freshly ground black pepper.
- Remove the fishcakes from the fridge and dredge in flour, then dip into beaten egg to completely coat, then dip into the polenta to completely cover.
- Heat the oil in a deep frying pan until hot, but not smoking, and shallow-fry the fishcakes for 3-4 minutes on each side, until golden-brown all over and cooked through.
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