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Simple fish cakes

  • serves 4 as a starter
  • A little effort

Our famous fish cakes are one of your favourite ever olive recipes - and now the recipe is here, online! Use any white fish or salmon, but not oily fish or the texture will be heavy. We'd recommend serving them up for friends, or even at a dinner party if you add a posh salad and a little dressing on the side.

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Ingredients

  • small onion 1, finely chopped
  • fish fillets 500g, skinned
  • white wine or fish stock 350ml
  • mashed potato 500g
  • parsley or tarragon or dill 1 or a mix, chopped to make 1–2 tbsp
  • flour for dusting
  • egg 1, beaten
  • breadcrumbs fresh or dried, to coat
  • oil for frying

Method

  • Step 1

    Put the onion in a large frying pan, sit the fish on top and pour the wine or stock over. Bring to a gentle simmer, cover and cook the fish for 6–8 minutes or until cooked through. Remove and cool. Strain out the onion (keep the wine or stock if you are making the sauce, right) and mix into the mashed potato with the herbs. Flake in the fish in decent-sized chunks and season. Gently mix everything and, using floured hands, shape into 8 cakes. Lightly dust with flour, dip in egg and then in breadcrumbs. Chill for at least 30 minutes (important or they will come apart in the pan).

     

  • Step 2

    Heat 1cm oil in a large frying pan. Fry the fish cakes in batches for 3–4 minutes each side or until they are golden, crisp and heated through. Drain on kitchen paper.

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