Fish Cakes

Trying to eat a little bit healthier… and that also means making a few more items from scratch as opposed to utilizing ready-made items (like frozen box fish in whatever form it may come).

I have also been receiving the HelloFresh box for a couple of months now and sometimes by the end of the week, I start getting creative with the last meal ingredients (i.e. not following their recipe at all!!)

And on top of that – I had a bit of a craving for fish cakes – so I did my usual search on the BBC Good Food website and landed up making these => the entire process was somewhat time consuming (started with cooking the fish in milk & boiling the potatoes at 5.30pm… and only sat down to eat at 8.00pm… but having said this, I had also made Monkey French toast for dinner, read to her, bathed & put her to bed – so this did skew my timings somewhat – but I do believe that this was when items were *cooling* or *chilling in the fridge*)

Would I make these again – yes, but I would probably increase the ratio of fish to potato (currently almost 50/50… to a 75/25) so that they are more fishy. Plus I would like to remember to season the mix with salt/pepper before making the cakes & frying them. I served mine with lemon juice drizzled rocket (and the fish cakes) & some oven roasted carrots & potato wedges. There was enough fish cakes for 3 adults (2 each) plus 1 child portion.

Fish Cakes

450g white fish (no bones)
2 bay leaves
150ml milk
150ml water
350g potatoes
1/2 teaspoon lemon zest
2 tablespoons mixed chopped parsley/chives
1 egg
flour (for shaping)
85g breadcrumbs

  • Place fish, bay leaves, milk & water into a saucepan and bring to the boil, then lower heat & simmer for 4min. Remove from heat & stand covered for 10min
  • Meanwhile, peel & chop potatoes. Cover with water & pinch of salt in a saucepan and bring to the boil, then simmer for 10min or until tender. Drain & mash
  • Drain fish & flake into mash with herbs & lemon zest – mix until combined and leave to cool
  • Beat an egg on one large plate, place flour on a board & breadcrumbs on another large plate. (I used 2 slices of bread with crusts cut off to make breadcrumbs & this was a sufficient amount)
  • Divide fish cake mixture in 6-8 equal portions
  • Shape fish cakes on the floured board, then into egg mixture & finally into breadcrumbs
  • Transfer to a plate, cover & chill for 30min
  • heat oil in a large frying pan
  • Fry fish cakes over a medium heat for about 5min on each side

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