Easy Fish Cakes

Easy Fish Cakes

Easy Fish Cakes

By: Herd Market

There's no reason to be buying fish cakes from the supermarket when they're this easy to make at home. They're crispy on the outside, meaty on the inside and have none of the nasty preservatives you get in pre-made ones.

The beauty of these, is that you can pre-make them, wrap them up and freeze them for another day, making them even more handy.

You'll need:

  • 280g ling steaks
  • 250g potatoes
  • Salt
  • 50g butter
  • 1x pinch of semi dried parsley 
  • 1 garlic clove
  • 75g English pecorino
  • Flour
  • 1 egg
  • Breadcrumbs 
  • Olive oil
  • Side salad (optional)
  • Wedge of lemon (optional) 
Serves 4 people
Difficulty Novice
Novice
4
Tags
british food midweek dinner Seafood
Cook Along
@herdmarket One of the easiest mid week dinner recipes. Fish cakes. 🐟 🎂 Theres no reason to be buying these from the supermarket anymore when you can make them 10 times as delicious at home #fishcake #seafood #easyrecipe #midweekdinner #comfortfood #wintermeals #creatorsearchinsights #seafoodrecipe #britishfood ♬ Chopin Nocturne No. 2 Piano Mono - moshimo sound design
Directions
1.

Season your steaks with a little salt and a drizzle of olive oil. Place it in a 200C oven for 10 minutes. (It doesn’t matter if it’s fully cooked inside).

2.

Meanwhile, peal and chop your potatoes into small chunks. Place them in boiling water for 10 minutes until fork tender, then drain into a colander and let steam. Transfer the potatoes to a large mixing bowl. Mash the potatoes with a little salt and butter.

3.

Remove the skin of the ling and roughly crumble the meat into the mixing bowl. Add a pinch of semi dried parsley and a generous grating of English pecorino. Grate 1 garlic clove in and roughly mix (try not to over mix as we want there to be some lovely chunks of fish inside the cakes).

4.

Make a breading station with 3 plates. 1 with flour (seasoned with salt), 1 with whisked egg and another with breadcrumbs, seasoned with another generous grating of English pecorino and semi dried parsley. Form the potato mixture into 1 inch thick cakes, then dredge in flour, dip in egg and cover in breadcrumbs.

5.

Heat a pan up to a medium heat, add a drizzle of olive oil and fry the cakes on both sides until golden and crispy. Remove from the pan, serve up on a plate with an optional wedge of lemon and a side salad.

Tags
british food midweek dinner Seafood