fish cakes

DGWales avatar
By Denise Gregory
from Portskewett

I have used this recipe once, a very long time ago & somehow had forgotten about it - I have a terrible memory, so no surprises there - but, after pinching a similar recipe from another website, it brought the memory back. The Fish Cakes were fairly easy to do & the recipe easy to follow. They tasted pretty good too. I used salmon when I made them, but you can use any cooked fish, like cod or haddock for example or if you're brave enough, use 2 types of fish - but keep to the amount as shown in the recipe. Needless to say, these will be on our dinner menu very soon. NB: Timing is estimated

serves 12 Fish Cakes
prep time 20 Min
cook time 20 Min
method Pan Fry

Ingredients For fish cakes

  • 1 lb
    cooked potatoes
  • 1 oz
  • salt and pepper
  • 1 lb
    cooked fish - flaked
  • 1 heaped Tbsp
    chopped parsley
  • 1
    egg, beaten with 1 tbsp milk
  • brown breadcrumbs
  • 4 oz

How To Make fish cakes

  • 1
    Cream the potatoes with the 1 oz margarine & season well. Add the cooked flaked fish & the chopped parsley to the potatoes & mix. Turn out on to a floured board.
  • 2
    Rub flour into your hands & divide the mixture into twelve equal portions, then form each portion into a flat cake. Dip each cake in the beaten egg & milk mixture & coat with the brown breadcrumbs.
  • 3
    For Frying: Heat half the margarine in a large frying pan until hot. Add 6 of the Fish Cakes & fry over a moderate heat for 3 - 4 minutes on each sides, until nicely brown. Place onto kitchen paper to drain & keep in a warm place until the others are ready. Wipe out the pan, add the remaining 2 oz margarine & repeat for the remaining 6 Fish Cakes. Drain on kitchen paper & serve.