Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, fishcakes. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Rustle up some tasty fish cakes. They're easy to make and a great way of using leftover potatoes or fish. Make for starters or as part of a midweek meal. Make a little fish go further by shaping it into fish cakes.
Fishcakes is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Fishcakes is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have fishcakes using 11 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Fishcakes:
- Take 450 g skinned fish fillet (I used a pack of fish pie mix for variety)
- Make ready 150 ml milk
- Prepare 350 g potatoes
- Take 1/2 lemon zest
- Make ready 1 tbsp parsley, chopped
- Prepare 1 tbsp chives, chopped
- Get 1 egg
- Get Flour (for shaping)
- Get 85 g breadcrumbs
- Prepare 4 tbsp oil
- Get 4 Lemon wedges to serve
These are great with homemade tartare sauce and some green veggies. Enjoyed throughout Atlantic Canada and the Maritime, fish cakes are a classic dish. Although some people enjoy them for breakfast, many others eat them for lunch and dinner as well. Download Fishcakes stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices.
Steps to make Fishcakes:
- Peel and chop up the potatoes. Boil until soft. Drain and mash well.
- Finely chop chives and flat leaf parsley, grate lemon zest. Add to the mash and mix well.
- Add the fish to a pan and cover with 150ml milk and 150ml water. Bring to a simmer and heat for 5 minutes. Then turn off the heat, cover and leave to cook through for 10 minutes.
- Drain the fish and add it to the mash. Flake up the fish a bit, but try and keep some decent pieces for texture.
- Prepare a bowl with breadcrumbs, another with a beaten egg and a board covered in flour. Cover your hands with flour and shape the mixture into 4 fishcakes, roughly 1 inch thick.
- Brush each fishcake with egg.
- Dip each fishcake in the breadcrumbs until completely covered. Put aside on a plate.
- Heat up some oil until it starts to smoke. Add the fishcakes. Turn after 5 minutes (or sooner if they start to brown too quickly).
- Fry for a minute on the edges to seal the fishcakes all over.
- Serve hot from the pan with a lemon wedge and any veg you want :)
Although some people enjoy them for breakfast, many others eat them for lunch and dinner as well. Download Fishcakes stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. One of the best ever fishcakes recipe i have ever tried. Nutritional Information (approximate) is per fishcake with one tenth of the dipping sauce. I got a bag of mixed fish bits at the fishmonger, and blended them with fresh ginger, chili, and If you'd like to try something similar, why not try my mud crab cakes?
So that is going to wrap this up for this exceptional food fishcakes recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
