Homemade Fishcakes

Fishcakes are a really satisfying meal, but shop-bought ones tend to be mostly potato with only a little fish. It’s fun to make your own if you have a bit of time, and they taste so much better.

I have made these ones with smoked mackerel, but you can really use whatever fish you have to hand. Tinned tuna or salmon would work well, but you can also use fresh fish by poaching it until only just cooked. Just make sure to season well, as these fish won’t provide such an intense flavour as a smoked one.

In terms of additions, I have kept these relatively simple. However, you can again add anything you like – it’s a great opportunity to be creative with herbs and spices, and condiments such as mustard would make a nice addition to the mix.

Homemade Fishcakes

This recipe takes approximately one hour. Makes 8 medium fish cakes, serves 3-4 people.

You will need:

  • 500g potatoes
  • 150-200g smoked mackerel or other fish, flaked (use your hands just to break the fish into chunks)
  • Handful of fresh parsley, chopped
  • 1 tsp milk
  • Salt and pepper
  • 100g breadcrumbs (approximately 2 slices of bread) – use a blender, or your hands
  • Zest of one lemon
  • 1 egg, beaten

Preheat your oven to 200°C (180°C Fan/Gas Mark 6/400°F).

Prepare the 500g potatoes by peeling them and chopping into quarters. Bring a pan of water to the boil, salt the water, and add the potatoes. Cook for about 15 minutes, or until soft.

Once cooked, drain and let the steam evaporate until they are dry. Then, mash until smooth with the 1 tsp milk (be careful not to add any more liquid, or the fishcakes will be too wet). Add to a large mixing bowl with the flaked fish, chopped parsley, and salt and pepper and combine. Taste the mixture and season more if necessary.

The next step is to form your fishcakes. Put the beaten egg onto one plate, and the breadcrumbs combined with the lemon zest on another. Take a scoop of the mixture (I normally do about 100g for each cake, but you can make them as big or as small as you want). Roll into a ball, then flatten slightly. Coat in the egg, and then with the breadcrumb mixture. Set to one side and repeat for the remaining mixture.

Once formed, you can leave these to set in the fridge for up to 2 days. When you are ready to cook them, place on a baking tray covered in baking paper, and put in the oven for 20 minutes or until golden (I normally turn them over halfway so both sides have a chance to brown).

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