Servings: 5 fishcakes (we usually do 2 per serving)
Time: 30minutes hands on time, 2 hours allowing for resting/cooking
- 300g Maris Piper potatoes
- 300g firm white fish, skin removed (I used cod)
- 1/2 teaspoon ground turmeric
- 2 garlic cloves, crushed
- 1 teaspoon black pepper
- Juice of half a lemon
- 30g spring onions, chopped
- 1 egg, whisked up
- 50g plain flour
- Panko breadcrumbs for coating
- Mix together the lemon juice, black pepper, garlic and turmeric and marinate your fish fillets for 10 minutes in this mixture
- In the meantime, peel and chop your potatoes, boil or steam the potatoes until tender enough to make into a smooth mash potato
- Steam your fish fillets for 5 minutes until just cooked through
- You can also do the above 2 steps in your Instant Pot if you have one, I put the potatoes on the bottom cubed into dice around 2cm squares, then add 1 cup of water, place the trivet on top. Wrap your fish fillets in some parchment/baking paper and place on the trivet, pop the lid on and set the pressure release valve to the sealing position. Push steam, set to 5 minutes and then do a quick pressure release. Drain the potatoes and mash with some seasoning.
- Once cool enough to handle, flake your fish.
- Lightly mix together your fish, spring onions and mash potato, making sure you don’t break up the fish too much.
- Form into fish cakes of your desired size and place on a tray or plate, place the whole thing in the freezer for around 15 minutes.
- Once the 15 minutes has passed, place your plain flour, whisked up egg and panko bread crumbs in 3 separate plates/bowls.
- Take each fishcake and place into the flour, then the egg and finally the breadcrumbs so the whole thing is covered with a coat of breadcrumbs.
- Once all the fishcakes are covered, they are ready to rest again before being cooked again. I sometimes make a batch of these and freeze at this point, then I use one of the below methods to cook them off when we fancy a fish cake fix.
- To cook, there are two different options:
- Take a shallow frying pan and heat up a couple of tablespoons of oil to a medium-high, fry off the fishcakes for 5 minutes on each side.
- Spray or brush the fishcakes with oil of your choice and pop into a pre-heated oven at around 180 degrees (I use a fan over) for around 30 minutes, turning half way through cooking.