Fancy Fishcakes Recipe #378381
I just sort of made this up last night and it came out well. I had meant to make something else but found I didn't have all the ingredients so I subbed other stuff and changed the cooking method and here they are... very tasty, very fishy, very filling! Serve as a main course or an appetizer with fresh lemon wedges and a salad or some cooked veg of your choice.
by sitbynellie
50 min | 40 min prep
SERVES 4 -6 , 16 fishcakes
- 2 lbs potatoes, peeled and cut up into 2-inch pieces
- 1 1/2 ounces butter
- 3 spring onions, chopped fine (scallions)
- 200 g just over 7 oz. smoked haddock (NOT the yellow dyed stuff)
- 200 g just over 7oz . mixture smoked salmon, and any other cooked seafood of your choice, ie. shrimp, crayfish, etc
- 3 eggs, beaten
- panko
- oil (for frying)
- fresh lemon wedge, to serve
- Boil the potatoes for 15 minutes,or until tender. Drain. Let cool a bit, and when still warm mash the potatoes until smooth, together with the butter.
- In a pan, gently fry the haddock in a little oil until cooked through,about 8-10 minutes depending on the thickness of the fillet. When done, let it cool and flake the meat, picking over for bones.
- When the potatoes are quite cold, mix in the spring (green) onions and the flaked fish, the chopped salmon and your other seafood of choice.
- Form the mixture into balls and then flatten into 'cakes', about 3" across and about 3/4" thick.
- Dip each cake in flour, beaten egg and panko breadcrumbs.
- Fry the cakes in some oil, enough to get them a nice golden colour and heat them through piping hot - very important!
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5 stars