Back then fish cakes were a result of using up old fish. Nowadays, it’s a beloved light meal enjoyed by many.
What’s the secret to making the best fish cakes? We think it’s cooking with the freshest fish in season and keeping it dry. Soggy fish cakes are a no-no! Plus, fish cakes are nutritious.
Imagine a side of cole slaw with your fish cake and the right tartare sauce. We have the recipe just for you from Delicious!
If you couldn’t get in-season fish, it’s okay to grab left overs from the fridge instead. According to the recipe, you can use leftover cooked salmon or even tinned salmon for these easy fishcakes.
2 medium (450g) desiree potatoes, peeled and chopped
350g salmon, cooked, flaked
1 cup mixed herbs, chopped
1 lemon, zest finely grated, ½ juiced and reserved
2 eggs, lightly beaten
2 tbs milk
½ cup (75g) flour
1½ cups (90g) panko breadcrumbs
Oil for shallow frying
¾ cup (180ml) whole-egg mayonnaise
1 tbs capers, chopped
6 cornichons, chopped
½ cup mixed herbs, chopped
½ red cabbage, thinly sliced (we used a mandoline)
½ bunch parsley, leaves picked
Place potato in a small saucepan, and cover with cold salted water. Bring to the boil over high heat, turn down to medium and cook for 20 minutes or until tender. Drain well, set aside to steam for 2 minutes, mash.
Place mashed potato, salmon, chopped zucchini and herb mixture (alternatively chopped herbs) and lemon zest into a bowl, season, stir to combine. Divide into 8 equal pieces. Using your hands, shape into 7cm x 2cm patties. Place on a lined tray, and refrigerate for 20 minutes to firm up.
For tartare sauce, combine all the ingredients and reserved lemon juice in a small bowl, season. Set aside.
Beat together the egg and milk in a bowl. Place flour and breadcrumbs in separate bowls. Dip each patty in the flour, then in the egg mixture and lastly in the breadcrumbs. Heat 2cm oil in a heavy-based saucepan over medium-high heat. If you’re using the Kleenmaid 90cm GCTEK9020 electronic gas cooktop, you’ll find that the cooktop also features auto reignition. This means if the flame is extinguished the cooktop will reignite itself after determining that it is safe to do so. Such a neat feature!
Add patties, in batches, and fry both sides until crispy, golden and warmed through. Drain on paper towel.
When ready to serve, for slaw, place the cabbage and parsley into a medium bowl with 2 tbs of tartare sauce, season, toss to combine. Serve fishcakes with slaw and a dollop of tartare sauce.
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