These fishcakes couldn’t be easier to make. They are delicious. Mix and match accompaniments. Great for all the family.
Preparation: 15 mins
Cooking: 16 mins
Serves 4 – 6
4 fillets of fish totalling about 800g.
(I like salmon, tuna and Hake or Pollack)
2 slices of stale bread or readymade breadcrumbs
1 clove of garlic
Fresh flat leaf parsley.
- Either put the ready made breadcrumbs on a plate. Or make the breadcrumbs from the stale bread in the food processor and then spread on a plate. Sprinkle a little black pepper over the breadcrumbs.
- Chop the fish into chunks and put it all in the food processor.
- Add the parsley, a little salt and pepper, the garlic and zest of the lime into the fish mixture. Blitz briefly until mixed.
- Mix in a small handful of breadcrumbs by hand.
- Form the mixture into fishcakes. The mixture will make 4 large fishcakes or 6 smaller ones. I like to make the smaller ones for my children..
- Coat the fishcakes in the breadcrumbs. These can be kept in the fridge for the day if you are preparing ahead. If you aren’t cooking them straight away, place on a sheet of greaseproof paper or foil to prevent them sticking.
- Put a pan on a medium heat with a good amount of oil. Cook for about 8 minutes each side.
Tip: I love to serve these with either a tartare sauce or a salsa. Both of which are really easy to make also. Also some baby potatoes, tossed in oil and roasted in the oven with a handful of herbs or sweet potato chips.
Tip: Any extra fishcakes (uncooked) can be frozen for an even easier quick meal another day.
Tip: Fish can be expensive. Try buying your fish from the markdown section and use same day or freeze. Or look at which ever fish is on special offer.