Simple fish cakes

Name: Simple fish cakes
Total time: 30 min
Yield: Serves 4 as a starter
Ingredients: 1 small onion finely chopped; 500g fish fillets skinned; 350ml white wine or fish stock; 500g mashed potato; 1 or a mix parsley or tarragon or dill chopped to make 1–2 tbsp; for dusting flour; 1 egg beaten; fresh or dried breadcrumbs to coat; for frying oil

Published: March 11, 2015 at 11:40 AM

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Serves 4 as a starter

A little effort

Total time: 30 mins

+ chilling

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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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Alternatives

Complete the dish

Make these simple fish cakes, then check out our healthy fish cakes and smoked haddock fish cakes.

Ingredients

1 small onion

finely chopped
500g fish fillets

skinned
350ml white wine or fish stock
500g mashed potato
1 or a mix parsley or tarragon or dill

chopped to make 1–2 tbsp
for dusting flour
1 egg

beaten
fresh or dried breadcrumbs

to coat
for frying oil

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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