Fish Cakes
A family favourite fish cake recipe using leftovers. This version uses leftover cooked fish, leftover mashed potato, and whatever vegetables and herbs are hanging around in the fridge. They're simple to make, nourishing, and comforting. Serve them with aioli or tartare sauce, crunchy lettuce, and crunchy bread.
You'll need about 1.5-2 cups of mash. If you don't have leftover mash, then make a batch using 400g of potatoes.
Ingredients 13
To Make The Mash
400 g potatoes, peeled, cut in half
Splash full-cream milk
salt, to taste
For The Fish Cakes
3⁄4 cup crunchy vegetables, spring onions, fennel or celery, thinly sliced
1 handful herbs, finely chopped, like dill or parsley
2 cloves garlic, minced
1 lemon, zested
2 eggs, whisked
1 cup breadcrumbs, 100 g
100 ml vegetable oil, good-quality, such as sunflower or rice-bran oil
300 g fish, leftover, cooked, flaked
To Serve
Wedge lemon, optional
aioli, optional
iceberg lettuce, optional
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Method 8
Ii you need to make mash, boil the until tender, then drain. While the potatoes are still warm, mash them with the and a pinch of salt.
Put the mash into a big bowl. Add the thinly sliced , along with the , minced and . Season with salt and pepper and combine well with a fork, then stir through the flaked , being careful not to mix too much, which can make the mixture gluey.
Using your hands divide then shape the mixture into eight fish cakes.
Whisk the in a shallow bowl and tip the into another shallow bowl.
Dip each fish cake in the and then coat in the .
Heat the in a frying pan over medium-low heat.
Fry the fish cakes in batches for 3-4 minutes each side until crisp and golden.
Drain on paper towel and serve with a crunchy lettuce, lemon wedges, and aioli.
Cornersmith's tips
Leftover fish cakes make a great lunch. Store them in the fridge in a sealed container for a few days. Pop one on a roll with mayonnaise and crunchy lettuce for a delicious, easy lunch.
Helpful tips
Can I use sweet potatoes instead of regular potatoes for the mash?
Can I prepare the fish cakes in advance and freeze them for later?
How can I ensure the fish cakes hold together during frying?
What types of fish work best for this recipe?
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Notes
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