Rub the salmon fillet all over with a little oil and a pinch of sea salt and black pepper, then place in a colander and cover with tin foil. Mash the potatoes, spreading the mash round the sides of the pan to help it cool down quickly. Serve straight away, with veg or salad and lemon wedges for squeezing over. Heat for another minute or two to evaporate excess liquid. “Making your own fish cakes is so quick and easy – these ones taste great with tuna, too. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, How to make beetroot gravlax from scratch, 300 g potatoes, 100 g salmon fillet , skin on, scaled, pin-boned, from sustainable sources, a few sprigs of fresh flat-leaf parsley, 1 large free-range egg, 1 lemon, 1 tablespoon plain flour , plus extra for dusting. Cook the fish fillet with 1/2 teaspoon salt in a large pot of water. https://www.olivemagazine.com/recipes/fish-and-seafood/simple-fish-cakes Drain the potatoes, and leave to steam dry for 1 minute, then tip back into the pan. Turn the heat down to medium-low and cook for 8 to 10 minutes, or until the salmon and potatoes are both cooked through. Note: scroll to my easy fish cakes recipe card at the bottom for ingredient quantities and the full detailed method. Drain well and return to the pan on a low heat. If you're going to freeze them, wrap them in clingfilm at this point and put them into the freezer. When the potatoes are cooled, transfer to a bowl. By Caroline Hire – Food writer. There’s no need to add milk to the potatoes as we want the mash to be quite thick. Cook the potatoes in boiling water until just tender. Good Food DealReceive a free Graze box delivered straight to your door. These freezable and simple-to-make fish … Easy homemade fish cakes with a crispy coating - Foodle Club Drain the fish and spring onions through a fine sieve. Form into 6 - 8 patties. Place the fish and potatoes into a large bowl and mash. When the time's up on the potatoes, place colander directly over the pan of boiling potatoes. Cook for 5 - 7 minutes or until golden brown underneath and then carefully flip them over. https://www.baconismagic.ca/canada/nova-scotia-fish-cakes-recipe mashed potato – the mashed potato is the key ingredient for holding the fish cakes together. However, a quick search on widipedia shows that every country has its own version of fish cakes. When the oil is hot, carefully lower the fish cakes into the pan. Alternatively, if you would prefer your fish … Put the patties in the fridge for at least half an hour to firm up if the patties feel very soft. Rating: 4 out of 5. Family meals: Easy fish cakes. Put them onto a clean plate also dusted with a little flour. https://www.jamieoliver.com/recipes/fish-recipes/fish-cakes Therefore, I recommend boiling the potatoes and then draining well and mashing with a fork. Rate. At this point you can freeze the patties, wrapped individually. Serves a family of 4-6 or makes 6-8 toddler meals. Finely grate over the lemon zest, then mash and mix together really well. Pour the egg on one plate and scatter flour on the other. https://www.food.com/recipe/fish-cakes-fast-and-simple-40621 Fish cakes are said to have originated in the 19th century in England as a way of using up left over fish and potatoes. The cooler the mash potato is when you do this, the easier it will be to form the patties as the mixture will be very soft when warm. Once the water starts boiling, let it … Defrost throughly before moving onto the next stage. Fry for another 5 - 7 minutes or until golden on the bottom and heated all the way through. 20 ratings. Gently mix through the potatoes, avoiding breaking up the fish too much, along with the sweetcorn, cheddar and a generous grind of black pepper. Heat a couple of lugs of oil in a large frying pan over a medium heat, add the fishcakes and cook for 3 to 4 minutes on each side, or until crisp and golden – you may need to work in batches. https://www.jamieoliver.com/recipes/fish-recipes/fish-cakes Prep: 15 mins; Cook: 30 mins; Easy. Meanwhile, pick and finely chop the parsley leaves, discarding the stalks. Serves a family of 4-6 or makes 6-8 toddler meals, Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Heat a large frying pan with a generous glug of olive oil. Mash the potato with a small knob of butter. Allow to cool. These freezable and simple-to-make fish patties are ideal as a family meal or can be made and frozen individually as a quick last-minute kids supper, from toddlers to teens. Once cooked, remove the fish from the colander to a plate, and discard the skin.