To actually give you "my fish cake recipe" would be almost impossible. I make them differently each time, depending on what fish I have on hand and what flavours I fancy that day.
One of the wonderful things about fish cakes, is that they taste as good hot on the day you make them as they do cold the next day. You can splash out and use expensive fish like salmon, or go on the cheap and use tinned pilchards - both are equally good in my
I know many of you will baulk at the idea of using instant mash, but I find it gives great consistency and holds the fish cake together beautifully. You are welcome to use your own real mash, just make sure that it has no lumps, is very dry and is perfectly smooth.
150g Butter Fish
4 Cloves of Garlic
1 Big Handfull of Parsley, with stalks (for Steaming)
15ml chopped Fresh Parsley for the fish cakes
50g Instant Mash Potato
Salt and Pepper to taste
Breadcrumbs for rolling the fish cakes before frying
Oil for Frying
In a steamer place the parsely on the base and top with the fish and then the chopped garlic.
Steam the fish until just done.
Reserve the liquid.
Flake the fish in a bowl, together with the as much of the garlic you steamed it with to taste.
Add the chopped parsley, the mash, salt and pepper.
Mix together and add enough of the steaming liquid to get firm but workable mixture.
Place in the fridge or freezer until well chilled.
Shape the fish mixture into patties, roll in breadcrumbs and fry in shallow oil until golden on both sides.
I served my fish cakes with the great home made tartar sauce. I would only suggest you thy this if you have a food processor, as beating mayonnaise by hand is a long and tiring job.
1 Fresh Egg
300- 400ml Sunflower Oil
2 Pickled Gherkins
30-45ml Pickling Juice from the Gherkins
Salt and White Pepper
1 Small Onion peeled and roughly chopped
Place the egg in the food processor bowl.
Start the processor on high.
Add about 20ml of gherkin pickling juice.
Add the oil in a very thin stream while the motor is running.
After each 100ml of oil, check the mayonnaise until you have the correct consistency.
Once your mayonnaise is thick and creamy, add the salt and pepper to taste.
Add the gherkins and the onion and whizz until smooth.
Check the taste, you might need to add more pickling juice or lemon juice to help even out the taste.
Store in the fridge for 3-4 days.