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Fish Cakes for Two

Recipe submitted by DO29

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I once made the mistake of ordering an upmarket fishcake dish in a restaurant for lunch – of course it wasn’t called fishcakes and had some fancy name. How disappointing to find it was rather ordinary and not as good as the ones I make at home. Great for Sunday lunch!

Ingredients

3 medium potatoes (boiled and mashed)
210 g tin of premium red salmon
1 egg
1 tabs roughly chopped continental parsley
1 tabs chopped mint
1 tabs chopped shallot (green part only)
salt and pepper
½ cup breadcrumbs
3 tabs milk
4 tabs peanut oil

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Method

Mix the salmon with the mashed potato.
Beat the egg with a fork in a small flat bottomed bowl and add half to the salmon and potato mix. Add the parsley, mint and shallot. Season with salt and pepper and mix through with a fork until the ingredients are combined.
Add the milk to the remaining half of the egg and beat until well combined. Pour the breadcrumbs on to a plate ready for coating.
Shape the mixture into round patties and coat with the egg and milk mixture. Then coat with the breadcrumbs.
Place the fish cakes in the fridge for 30 mins. (The mixture should make 5 – 6 large patties, or more if you make them smaller)
Heat the peanut oil in the pan over a medium heat. The oil should be hot but not too hot as you do not want to burn the breadcrumbs before the fish cake cooks through. When golden brown, turn the fish cakes and cook the other side.
Serve with lemon, home-made tomato chutney and a garden salad.

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Notes & Tips

This recipe can be used to make small fish balls for fingerfood to serve at a party with drinks. Deep fry these to retain the round shape.

Recipe Rating

What do you think?

john_o_no 2 months ago

I loved this recipe simple but tasty to say the least yummo!!

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Denise240 May 2012

yeah yummo Di, I put the chilli in just to give it a little bit of bite. Thanks

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GM106 May 2009

I'd say Fish Cakes for ONE :) I'm hungry. They look superb.

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Crazygal May 2009

I think I might put chilli sauce in these. My mouth is watering now

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Crazygal May 2009

These look professional. I could see these being served at a restaurant. Well done Di

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