fish cakes
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
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prep time
20 Min
cook time
20 Min
method
Pan Fry
yield
12 Fish Cakes
Ingredients
- 1 pound cooked potatoes
- 1 ounce margarine
- - salt and pepper
- 1 pound cooked fish - flaked
- 1 heaped tablespoon chopped parsley
- 1 - egg, beaten with 1 tbsp milk
- - brown breadcrumbs
- FOR FRYING:
- 4 ounces margarine
How To Make fish cakes
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Step 1Cream 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.
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Step 2Rub 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.
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Step 3For 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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